Tofu simmered in a deep-fried tofu wrapper
Servings: 3 pieces
Cost: 300 yen
Ingredient
- 150 g tofu
- 50 g bacon
- 1/4 onion
- 30 g carrot
- 1/4 tsp salt
- 1 tbsp grated ginger
- 2 tbsp potato starch
- 3 pieces deep-fried tofu
- 500 ml soup stock
- 1 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp mirin (sweet cooking sake)
- 1 tbsp sugar
- 1 tbsp salt
- A lot love
Instructions
- Drain tofu and set aside.
- Remove oil from fried tofu.
- Finely chop bacon, onion and carrot.
- Mix tofu with 3, salt, grated ginger and potato starch, and divide into 3 equal portions.
- Cut the top off the fried bean curd, open the inside, stuff 4 inside, and stop the top with a toothpick.
- Put broth made from kelp and tuna, sake, soy sauce , mirin, sugar, salt and love in a pot and bring to a boil, then add 5 and simmer for 10 minutes.
Notes
The tofu is very fluffy. Tofu moistens the lungs, is especially good to eat in autumn!
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