Easy Giseidofu with Tofu and Egg - carrot

Method

• Absorb the excess water from the tofu with paper towels.
• Julienne the vegetables.
• Blanch the prepared vegetables (about for 1 minute).
• You don't need to blanch the frozen edamame beans or pre-cooked edamame beans.
• If you use prawns, cook quickly in the same water after blanching the vegetables.
• Save some vegetables for garnish.
• Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients).
• Add the vegetables from Step 2 to the tofu mixture.
• I used prawns, carrot, and edamame beans in the photo.
• Add small shavings of yuzu to enhance the flavour of the mixture.
• Line round-bottomed dishes with cling film.
• Ladle 1/3 of the mixture from Step 5 into each dish.
• Pull the sides of the cling film toward the top and twist to seal.
• Lay the twisted part over the top of the mixture.
• Microwave each dish for 2 minutes.
• After microwaving, upturn the dishes onto your serving dishes.
• Do this after they have cooled, since they will be very hot.
• Put one ladle of dashi stock (or water + dashi powder) and 2 tablespoons of mentsuyu together and bring to the boil.
• Add the katakuriko to thicken.
• Pour an sauce over the tofu dish and garnish with the vegetables you set aside and the yuzu shavings.
• Yuzu will give a great flavour to the dish, so I suggest you use it if you have some!
• To store yuzu, wrap it up in a double layers of cling film and freeze.
• You can shave or grate the rind anytime you need it for cooking or for garnish in your clear broth.