You may also like
Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 200 g silken tofu (drain water)
- 3 cm burdock root (cut into thin shreds)
- 3 cm carrot (cut into thin shreds)
- 4 ~5 small shrimps (cut into 1cm chunks, sprinkle salt and potato starch, stir and leave for 5 mins, wash well and squeeze the lemon)
- 1 tsp salt for the shrimps
- 1 tbsp lemon juice for the shrimps
- 1 tbsp potato starch for the shrimps
- 5 ~10 edamame (green soy beans) (removed from the pod)
- 1 tbsp potato starch (dissolved in 1 tbsp water)
Method
- Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins.
- Let them cool.
- Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu.
- Put another tofu on top.
- Pierce edamame inside tofu from a cross section.
- Wrap the tofu in plastic wrap tightly, tie up the both ends.
- Prick holes in a whole of it with a skewer.
- Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat.
- Let it cool to room temperature.
- Pour 200 ml of 3 step's broth into another pan.
- Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them.
- Just before eating, pour the 4 step's broth on the cutted in round slices tofu.
