Mushrooms and Tofu Simmered With Egg
Mushrooms and Tofu Simmered With Egg

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mushrooms and tofu simmered with egg. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Mushrooms and Tofu Simmered With Egg is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Mushrooms and Tofu Simmered With Egg is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have mushrooms and tofu simmered with egg using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mushrooms and Tofu Simmered With Egg:
  1. Make ready 1 one block Silken tofu
  2. Get 4 Shiitake mushroom
  3. Take 1 bag Enoki mushrooms
  4. Prepare 1 packet Shimeji mushrooms
  5. Get 2 to 3 stalks Green onions
  6. Prepare 2 Eggs
  7. Make ready 600 ml Strong bonito dashi stock
  8. Get 2 to 3 tablespoons ◎ Usukuchi soy sauce
  9. Take 2 tbsp ◎Sake
  10. Get 2 tbsp ◎ Hon-Mirin
  11. Take 2 tsp ◎ Juice from grated ginger
  12. Get 1 Katakuriko slurry
  13. Prepare 1 Ichimi spice or shichimi spice
Steps to make Mushrooms and Tofu Simmered With Egg:
  1. Slice the shiitake mushrooms. Discard the stiff roots of the enoki and shimeji mushrooms and shred them.
  2. Cut the tofu into bite sizes. Chop the green onions. Beat the eggs.
  3. Heat the dashi stock in a sauce pan to bring to the boil. Add all the mushrooms to the pan and simmer until cooked through.
  4. Add the tofu and simmer for 1~2 minutes. Pour in the ◎ ingredients and add the katakuriko dissolved with water little by little to thicken the soup. Stir in the beaten egg and turn off the heat. Transfer to a serving dish. Sprinkle on some ichimi or shichimi spice if you like.

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