Steamed Egg  with Tofu - Kuya Mushi - Japanese Recipes

Asian Recipes - Japan Food

4

2 teaspoons

2 teaspoons

2 tablespoons

200 g

1 cup

6

eggs

chicken stock, mix well with 2 tablespoons of water

japanese soy sauce

sake

tofu

spinach leaves

button mushrooms

• Clean and cut tofu into pieces and put into 4 small bowls or cups

• Wash spinach well and remove any stems. Cut into lengths and  drain in salted boiling water and quickly run over with cold water.

• Cut button mushrooms into slices and put into cups.

• Beat eggs, then mix well with chicken stock, soy sauce and sake. When egg mixture is well blend, pour into the 4 cups with tofu inside. Carefully, skin off the bubble on the top of the mixture.

• Cover cup with lids and in a wok of water, steamed for 8 minutes. Remove lids and add in the spinach leaves, pushing it under the surface of  the egg custard. Replace covers and continue simmer until egg custard is firm and cook.

• Serve hot.

More of Japanese Recipes