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Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 300 grams Tofu (silken)
- 2 tbsp Me-hijiki (dried)
- 150 grams Minced chicken breast
- 3 Egg
- 1 Salt and pepper
- 1 add as much (to taste) Young green scallions (if you like)
- 1 piece Grated ginger
- 2 tbsp Water
- 80 ml Ponzu
- 2 tbsp Sugar
- 1/2 tbsp Katakuriko
Method
- Soak the hijiki seaweed in water until tender and drain.
- Put the tofu in a bowl and whisk until creamy.
- Add eggs, minced chicken, salt and pepper and stir.
- Spread a sheet of cling film on a deep dish (this prevents the tofu mixture sticking to the dish) and pour in the tofu mixture.
- Cover the dish with another layer of cling film.
- Make holes to let the steam out.
- Steam in a 600 W microwave for 11 minutes.
- Turn over the tofu mixture onto a big serving plate.
- Put the ingredients together in a small sauce pan.
- Heat and stir until thickened.
- Pour the sauce over the top of the steamed tofu mixture.
