Fried Beancurd with Miso Recipe

Number of serving: 2

Preparation time: 15 minutes

Cooking time: 15 minutes


120g firm beancurd
1 tablespoon Japanese Miso
2 egg yolks
cup flour
Grated bonito shaving
Shredded Nori seaweed

Bonito Stock:
2 g grated bonito
cup hot water

Sauce ingredient:
1 egg yolk
1 tablespoon Japanese Miso
1 tablespoon mirin
1 tablespoon Saki
4 tablespoons bonito stock

Seasoning ingredient:
1/8 teaspoon salt
1 teaspoon Saki
1/3 cup bonito stock

Mix the bonito stock ingredients and leave for 5 minutes. Strain the soup for later use. Put all sauce ingredient into a bowl, mix well. Steam under medium heat for 5 minutes or until it thickens. Cut beancurd into 5cm/2 inch square shape. Make a shallow cut at the middle of each piece of beancurd. Spread a little Japanese Miso on the cut. Wipe dry the whole piece of beancurd. Coat it in flour and then in whisked egg yolk. Fry in boiling oil for 5 minutes until golden. Drain with paper towel. Heat oil in a wok. Add seasoning and bring to boil. Put in the fried beancurd. Reduce to low heat and simmer until the sauce dries up. Pour over the egg sauce. Sprinkle bonito shavings and Nori seaweed on top. Ready to serve.

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