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100minutes
Put the tofu cut in half with kitchen paper, put a weight on it, and leave it for 1 hour to drain it.
Put water, Hon-Dashi, mirin, sake, soy sauce, and sugar in a frying pan and mix.
Slice the onion and add to the broth.
三つ葉をざく切りする。
豆腐を食べやすい大きさに切り、煮汁に加えて弱めの中火にかけて煮立たせる。キッチンペーパーで落とし蓋をして、弱火にして20分煮込む。
煮上がる3分くらい前になったら、卵白を断ち切るように混ぜ合わせておく。
Turn the heat to a simmer and remove the otoshi buta. Pour in the beaten egg, add the trefoil, cover and simmer for 1 minute to complete.
・ Put the tofu on a bat or a slightly deeper plate and drain it.
・ Drain the tofu thoroughly so that the broth does not become thin.
・ Use trefoil as you like.
・ If it is difficult to cut the tofu, you can tear it by hand.
・ Mix the eggs so that only the egg whites are cut.
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