Product: Tsuruhabutae Kouya Tofu
Ingredients: Soybean (Non-GM), Coagulant for tofu, Baking soda
Manufacturer: Tokiwa Reitou Shokuhin
商品：鶴羽二重 こうや豆腐
原材料：大豆（遺伝子組換えでない）／豆腐用凝固剤、重曹
製造者：登喜和冷凍食品株式会社
How to cook;
Ingredients:
- 5 pieces of kouya tofu
- Moderate amount of radish sprout
- 4 pieces of dried shiitake mushrooms
- 1 sheet of konbu kelp
- 2 eggs
- 3 tbsp (45ml) of mirin
- 3 tbsp (45ml) of usukuchi soy sauce
Preparation:
＊Soak shitake mushrooms in warm water.
＊Soak kouya tofu in warm water(about 50℃).
Do not use boiling hot water.
＊Soak konbu kelp in 3cups (600ml) of water and bring to boil. Just before start boiling, take the kelp out.
1:
＊Take mushrooms out from warm water, and slice them. Keep the mushroom soup.
＊Take the Koya tofu out from warm water, then squeeze. Cut it into 8 blocks per each.
＊Beat eggs.
2:
Add shitake soup into konbu soup in the pan, then add mirin and soy sauce.
Add sliced mushroom and kouya tofu too. Bring the soup to the boil.
3:
Add egg.
4:
Add radish sprout and put a lid on, then turn heating off.
5:
Serve it and ready to eat!!
