This is another very simple Japanese dish. It's also a shojin (Buddhist-style vegan) dish. It's very easy to make, and also I can normally make it with typical ingredients which I hardly run out in the kitchen (tofu, eggs, some kind of mushroom, and fu).
This dish is also very soothing and easy on your stomach for digestion.
For this, I used my small-size classic-style donabe, "Hakeme".
I combined the broth, tofu, fu (wheat gluten), and enoki mushrooms and simmered together. Whisked eggs were added, covered, and simmered longer. That was it. (If you prefer well-cooked egg, simply cook until eggs become solid.)
Served with some sansho pepper. Beautifully tasty.
Here's my recipe.
Tofu Tamago-toji
Ingredients
1-1/3 cups dashi stock
1.5 tablespoons mirin
1 teaspoon raw brown sugar
1 tablespoon light color soy sauce ("usukuchi shyoyu")
1/2 teaspoon salt
1/2 package soft tofu, drained and quartered
some pieces of small fu (wheat gluten)
3 oz enoki mushrooms
1 tablespoon each kuzuko (arrowroot starch) and water, whisked together
2-3 eggs, beaten
some thinly-sliced shiso leaves for garnish
some sansho pepper
Procedure
1. In a small-size donabe, combine the dashi stock, mirin, sugar, and soy sauce. Bring to simmer.
2. Add the tofu, fu, and mushrooms. Simmer for a couple of minutes. Slowly drizzle the kuzuko-water mixture into the broth and stir.
3. Drizzle the eggs over the ingredients. Cover and continue to simmer until desired doneness.
4. Serve with shiso leaves and sansho pepper.
Happy donabe life.
