Ingredients
120 grams Ground pork
200 grams Firm tofu
2 Egg
1 Sesame oil
1 tsp Dashi stock granules
1 tsp Sake
2 tbsp Soy sauce
1 tbsp Mirin
2 tsp A liquid extracted from ginger
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Individual cups for perfectly shaped poached eggs
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
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Individual cups for perfectly shaped poached eggs
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
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Put tofu on a paper towel in a colander to drain it. This time I used 1 packet of tofu (200g). Heat sesame oil in a pan and fry ground pork. When the color of the meat changes, add eggs and stir-fry until it is completely heated and breaks into tiny pieces. Put tofu (1) in (2) while you break tofu by hands. Fry it to make it dry. Add . Put out the heat when it's almost dried, and add a liquid extracted from ginger. Mix it well. I recommend that you eat it served over a rice bowl. It tastes really good if you mix it with an egg yolk or a quail egg. You can't see in the picture, but there is sansho pepper sprinkled on it.