Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hot or cold tofu with egg and edamame ankake sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Hot or Cold Tofu with Egg and Edamame Ankake Sauce is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Hot or Cold Tofu with Egg and Edamame Ankake Sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have hot or cold tofu with egg and edamame ankake sauce using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hot or Cold Tofu with Egg and Edamame Ankake Sauce:

1. Prepare 240 to 300 grams Silken tofu
2. Get 1 Edamame (frozen is fine)
3. Take 1 Egg
4. Take 200 ml ◆Water
5. Prepare 1 tsp ◆Chicken stock powder
6. Prepare 1 tsp ◆Soy sauce
7. Prepare 1 tsp ◆Mirin
8. Get 1 dash ◆Salt
9. Prepare 1/2 tsp ◆Grated ginger
10. Make ready 1/2 tbsp ◎Katakuriko
11. Get 1 tbsp ◎water

Steps to make Hot or Cold Tofu with Egg and Edamame Ankake Sauce:

1. There were three tofu in the single package that I bought, so I used one for each serving. You could certainly chop up a large block of tofu instead.
2. Boil the edamame and take out of the pods. When using frozen edamame, defrost, and take out of the pods.
3. Put the ◆ water and chicken stock powder into a pan and bring that to a boil. Add soy sauce, mirin, salt, and ginger. Taste, and add salt if necessary.
4. Mix the ◎ katakuriko and water in a container to dissolve. Pour into the boiling pot in small batches to thicken.
5. Beat eggs in a bowl. Pour into the boiling pan little by little. Also add the edamame beans. Stir with a ladle and turn the heat off.
6. During the summer, it's tasty if you chill the thick sauce in the fridge and pour over some cold tofu.
7. Whether hot or cold - pour the thick sauce over the tofu immediately before serving. When serving hot, warm tofu in hot but not boiling water.
8. Ready to serve and ENJOY!

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