Silken Tofu with Thickened Bean Sprout Sauce

1. 1

   Boil the bean sprouts in salted water.

2. 2

   Boil for around 30 seconds, and drain.

3. 3

   Put the dashi stock and the sake, sugar, hon-mirin and soy sauce in a pan and heat, then add the tofu cut into bite size cubes and bring to heat.

4. 4

   When the tofu is heated through, add the bean sprouts.

5. 5

   Add the bean sprouts.

6. 6

   Lastly, add the katakuriko dissolved in water to thicken the sauce.

7. 7

   Garnish with chopped green onion to finish it off.

* Per serving · 4 servings · Values may vary.

No additional tips available.