Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy egg tofu with japanese-style an. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Creamy Egg Tofu with Japanese-Style An is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Creamy Egg Tofu with Japanese-Style An is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook creamy egg tofu with japanese-style an using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Egg Tofu with Japanese-Style An:

1. Make ready 2 Eggs
2. Prepare 1 carton Soy milk (additive-free)
3. Prepare 1 tbsp or sweetened mentsuyu with sugar Sukiyaki sauce
4. Prepare 1 half a tin of scallops For Japanese-style scallop and mushroom an
5. Take 1/2 packet Mushrooms such as maitake mushrooms
6. Make ready 200 ml A mixture of the brine of tinned scallops and water
7. Get 1 Salt
8. Take 1 Katakuriko dissolved in water
9. Prepare 1 Chopped green onion or mitsuba

Instructions to make Creamy Egg Tofu with Japanese-Style An:

1. Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
2. Pour the egg mixture into a dish and cover with cling film. Bring the water in a steamer to a boil. Place the dish in the steamer and steam for 2-3 minutes over a medium heat. Turn the heat down to low and continue to steam for a further 18 to 20 minutes.
3. Make the Japanese-style an. Break the scallops into small pieces and mix together with 1 cup of mixture of the brine and water in a pan. Bring to the boil and add the maitake mushrooms. Season with salt.
4. Add the katakuriko dissolved in water to thicken the sauce.
5. Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
6. Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.
7. Ready to serve and ENJOY!

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