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10minutes
鍋に絹豆腐を入れ、(A)を入れて火にかける。
沸々したら、泡だて器で混ぜて豆腐を崩す。
器に(B)を入れて混ぜたものを、鍋を中火にしてから加え、泡だて器でよく混ぜる。
沸騰したら火を止める。
別の容器に卵を割り入れ、よく溶きほぐす。
鍋を弱火にかけて溶き卵を細く回し入れ、軽く混ぜる。
塩を加えて混ぜる。
器に盛り付け、小ねぎを散らしたら完成。
・If you don't have a whisk, you can mix using 4 or 5 chopsticks.
・If you want to make the tofu more noticeable, crumble it into large pieces.
-If you add beaten eggs to boiling water, they will thicken too much, so it is best to turn the heat down to low before adding them.
・If you don't like the smell of tofu, you can add grated ginger.
You can increase or decrease the amount of salt to suit your taste.
・We also introduce cold tofu recipes.
・You can add natto to change the flavor.
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