Japanese Style Tofu en Cocotte with Lots of Sauce

1. 1

   Cut the nagaimo yam into small pieces.

2. 2

   Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth.

3. 3

   Pour the mixture into cocotte bowls.

4. 4

   Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes.

5. 5

   In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.

6. 6

   Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil.

7. 7

   Add the katakuriko dissolved in water to thicken.

8. 8

   Adjust the seasoning with salt.

9. 9

   Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.