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飲食店独立学校 /こうせい校長

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Ingredients

silken tofu : 1 pack
ごはん : 適量
spring onion (white part) : 40g
spring onion (green part) : 15g
卵 : 2個
(A) water : 200ml
(A) Mirin : 25g
(A) Liquor : 25g
(A) sugar : 30g
(A) Bonito broth : 5g
醤油 : 70g

Time required

40minutes

Procedure

1) drain the tofu 01:15
Place silken tofu in a tray and cover with plastic wrap.
Place another vat and weight on top of it and drain the water for 1 hour.
2) cut onion 02:00
Rinse off the mud from the green onion with a scrubbing brush, wipe off the water, and cut off the root.
Separate the white part and the green part, then cut diagonally.
3) make seasoning mix 03:30
Crack the eggs into a bowl on top of a wet cloth and mix gently.
Put (A) in another bowl, mix once to dissolve the dashi granules, then add soy sauce and mix again.
4) boil tofu 04:41
Put the combined seasonings from Step 3 into the pot, and scoop the silken tofu with a spoon.
Cover with kitchen paper and simmer over low heat for 30 minutes.
5) Transfer to Oyako-nabe 06:30
キッチンペーパーに染みた調味料を絞ってから、親子鍋に一人前ずつ中身を移す。
長ネギ(白い部分)を加え、火にかける。
丼にごはんをよそっておく。
6) close with egg 07:55
When the long onion (white part) is cooked, add the long onion (green part) and pour the egg all at once.
Once the egg is soft-boiled to your liking with the lid on, serve it on top of the rice and it's done.

Point

・Using silken tofu makes it easier for the rice and tofu to harmonize in your mouth.
・When draining the tofu, make sure that the wrap does not protrude outside the vat. Draining the water makes it easier for the flavor to permeate and prevents it from crumbling.
・If you let the eggs return to room temperature, it will be difficult for them to create a temperature difference with the soup stock, so it will be easier for them to be half-boiled.
・If the tofu is boiled with tofu in it, holes will form and the texture and taste will deteriorate.
・If you don't have an oyako-nabe, you can use a smaller frying pan instead.