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Number of serving: 2
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
120g firm beancurd
1 tablespoon Japanese Miso
2 egg yolks
½ cup flour
Grated bonito shaving
Shredded Nori seaweed
Bonito Stock:
2 g grated bonito
½ 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
Method:
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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