Egg-Drop Soup with Tofu (Tamagotoji)

1. 1

   Dust the tofu with potato starch, shake off excess.

2. 2

   Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat.

3. 3

   Add onion and stir fry until cooked.

4. 4

   Pour in the sauce (*) and cook for 2~3 mins over medium heat.

5. 5

   Pour in the beaten egg and mizuna and cook with a lid.

6. 6

   To finish it off, pour sesame oil from the edge of the pan to inside of it.

7. 7

   Turn off the heat when becomes desired hardness of the eggs.

8. 8

   (adjust the hardness of the egg with the remaining heat)

* Per serving · 4 servings · Values may vary.

No additional tips available.