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Egg-Drop Soup with Tofu (Tamagotoji)
Egg-Drop Soup with Tofu (Tamagotoji)

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We hope you got insight from reading it, now let’s go back to egg-drop soup with tofu (tamagotoji) recipe. You can cook egg-drop soup with tofu (tamagotoji) using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Egg-Drop Soup with Tofu (Tamagotoji):
  1. Prepare 200 g tofu (cut into bite sized pieces)
  2. Use 1/2 onion (cut into 7mm slices)
  3. You need Sauce:
  4. Prepare * 1 tbsp soy souce
  5. You need * 1 tbsp sake
  6. Get * 1 tbsp mirin
  7. Prepare * 1 tbsp sugar
  8. Take * 50ml dashi
  9. You need 2 beaten eggs
  10. Provide potato starch
  11. You need 1 1/2 tbsp vegetable oil
  12. Get 1/2 tbsp sesame oil
  13. Use 1 bunch mizuna (potherb mustard) for topping
Steps to make Egg-Drop Soup with Tofu (Tamagotoji):
  1. Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked.
  2. Pour in the sauce (*) and cook for 2~3 mins over medium heat.
  3. Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat)

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