Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, easy giseidofu with tofu and egg. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy Giseidofu with Tofu and Egg is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Easy Giseidofu with Tofu and Egg is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook easy giseidofu with tofu and egg using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easy Giseidofu with Tofu and Egg:

1. Prepare Firm tofu (300 g)
2. Get Any leftover vegetables in your fridge:
3. Make ready Carrot
4. Take Green vegetables (such as mangetout beans, edamame, or green beans)
5. Take Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki
6. Get Prawns (good for the colour and texture)
7. Make ready Yuzu (optional)
8. Take Egg yolk
9. Take -1 1/2 ladles' full Dashi stock or water + dashi powder
10. Get Mentsuyu (3x concentrated)
11. Get Katakuriko (dissolved in the same quantity of water)

Steps to make Easy Giseidofu with Tofu and Egg:

1. Absorb the excess water from the tofu with paper towels. Julienne the vegetables.
2. 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.
3. Save some vegetables for garnish.
4. Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients).
5. 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.
6. 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.
7. 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.
8. 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.
9. 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!!
10. 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.
11. Ready to serve and ENJOY!

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