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cooking process


cooking process

The combination of rich pickled duck eggs, dried-shrimp stock, zesty zasai and fresh, steamed tofu makes a perfect healthful Chinese snack. It's a perfect match for late-afternoon drinks on the hot summertime day. If you want to reduce the pungent aroma of the pickled eggs, peel and put them in the refrigerator for an hour or two, or steam them in their shells for 15 minutes.


cooking process

1 package of firm tofu (cotton)
1 pickled duck egg
1 oz. soaked dried shrimp
1/2 oz. zasai (Chinese pickles)

[A]
1/4 teaspoon salt
1 teaspoon seasoning sauce
2 teaspoons potato starch
1 teaspoon sesame oil
Monosodium glutamate

[Sauce]
2 tablespoons sesame oil
2 tablespoons seasoning sauce
Minced green tops of a few spring onions



advance preparation

・ Soak the dried shrimp in water for several hours.

Tips To speed up the process, you can use warm water and soak the shrimp for 20 - 30 minutes.
・ Place the tofu on paper towels for about 5 minutes to let the water drain.

   
・ Select a small heat-resistant container that fits inside your steaming basket, and line it with Saran Wrap.

   


directions

  [1]
Mash the tofu with a flat side of a cutting knife and put in a bowl that can be used in your steaming basket. If you don't have a wide-blade knife, use the bottom of a bowl to mash the tofu.



  [2]
Mince the soaked dried shrimp and zasai. Add to the tofu and mix well. Peel the pickled eggs and mince roughly.
Tips : Use an egg slicer to produce perfectly minced eggs.



  [3]
Add [A] to bowl. Since zasai are very salty, taste the mixture as you add the seasoning sauce and monosodium glutamate and make adjustments as necessary. Add the pickled eggs, sprinkle with potato starch and mix. Then add the sesame oil.
Tips MiMix the ingredients gently to prevent the eggs from breaking.



[4]
Spread the mixture evenly in the bowl lined with Saran Wrap. When steam rises from steaming basket, place the bowl inside and steam on medium heat for approximately 20 minutes.



[5]
Remove the bowl from the steamer and turn it upside to remove the tofu-egg mixture. When the mixture cools, cut it into small pieces.
Tips By waiting until the mixture cools, it will be easier to cut.



[6]
Stir together the sesame oil and seasoning sauce and heat in a frying pan.
 



[7]
Place the tofu-egg mixture on a platter, pour the sauce over it, and sprinkle with minced spring onions.



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