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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mushrooms and tofu simmered with egg. It is one of my favorites. 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Mushrooms and Tofu Simmered With Egg is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Mushrooms and Tofu Simmered With Egg:
  1. Take 1 one block Silken tofu
  2. Make ready 4 Shiitake mushroom
  3. Get 1 bag Enoki mushrooms
  4. Make ready 1 packet Shimeji mushrooms
  5. Take 2 to 3 stalks Green onions
  6. Prepare 2 Eggs
  7. Get 600 ml Strong bonito dashi stock
  8. Make ready 2 to 3 tablespoons ◎ Usukuchi soy sauce
  9. Make ready 2 tbsp ◎Sake
  10. Make ready 2 tbsp ◎ Hon-Mirin
  11. Prepare 2 tsp ◎ Juice from grated ginger
  12. Make ready 1 Katakuriko slurry
  13. Take 1 Ichimi spice or shichimi spice
Instructions 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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