Egg Drop with Koya Tofu & Peas

1. 1

   Reconstitute the koya tofu in lukewarm water.

2. 2

   Tightly squeeze out the excess moisture and cut into bite-sized pieces.

3. 3

   Cut the aburaage into 6-7 mm wide strips.

4. 4

   Remove the peas from the pods and boil for 1 minute in salted water.

5. 5

   Place the boiled peas in cold water and then drain.

6. 6

   Put the dashi stock, sugar, soy sauce, and mirin in a pot and turn on the heat.

7. 7

   When it comes to a boil, add the koya tofu and the peas.

8. 8

   Turn the heat to medium-low and simmer for 5-6 minutes.

9. 9

   Break the egg into a bowl and beat.

10. 10

    Pour into Step 3, cover with a lid, and turn off the heat.

11. 11

    When the egg becomes cooked to your liking, it's finished.

* Per serving · 4 servings · Values may vary.

No additional tips available.