Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, mushrooms and tofu simmered with egg. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mushrooms and Tofu Simmered With Egg is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Mushrooms and Tofu Simmered With Egg is something which I’ve loved my whole life.
Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Tentunya sedap dan amat mudah untuk anda hidangkan kepada keluarga anda!
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Mushrooms and Tofu Simmered With Egg:
- Take 1 one block Silken tofu
- Get 4 Shiitake mushroom
- Take 1 bag Enoki mushrooms
- Prepare 1 packet Shimeji mushrooms
- Get 2 to 3 stalks Green onions
- Get 2 Eggs
- Prepare 600 ml Strong bonito dashi stock
- Make ready 2 to 3 tablespoons ◎ Usukuchi soy sauce
- Get 2 tbsp ◎Sake
- Get 2 tbsp ◎ Hon-Mirin
- Get 2 tsp ◎ Juice from grated ginger
- Prepare 1 Katakuriko slurry
- Take 1 Ichimi spice or shichimi spice
Made from dried shiitake mushrooms, Simmered Shiitake Mushrooms is a traditional make-ahead dish cooked in a sweet soy sauce. Today's dish, Simmered Shiitake Mushrooms is one of them. The beauty of this dish is that you can make a lot and store the leftovers in the fridge for a week or in. This simple, fast Tofu Stir-Fry with Broccolini and Mushrooms can also be made with chicken or shrimp!
Steps to make Mushrooms and Tofu Simmered With Egg:
- Slice the shiitake mushrooms. Discard the stiff roots of the enoki and shimeji mushrooms and shred them.
- Cut the tofu into bite sizes. Chop the green onions. Beat the eggs.
- 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.
- 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.
Feel free to substitute regular old broccoli, steaming it just a little bit longer. This is based on a nameko (simmered mushroom) recipe, but I tweaked it a bit to include deep fried tofu (aburage), and using two kinds of mushrooms, shimeji and oyster mushroom, instead of just one, typically enoki. So…, if you want to go back to basic, just use enoki, but keep the rest of the recipe the. I added extra mushrooms along with some baked tofu which soaks up every last bit of flavor in this dish. The sour cream has been replaced with almond milk while tofu is roasting, heat a skillet over medium to low heat and add one tablespoon of oil.
So that’s going to wrap this up for this exceptional food mushrooms and tofu simmered with egg recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
