Tamago Tofu (Egg Tofu)

Tamago Tofu (Egg Tofu)

Side Dish·Steaming

Calories

107kcal

Carbs

0.8g

Protein

9g

Fat

7.6g

Sodium

178.3mg

Ingredients

Main

EggCooking WineFlying Fish RoeDried Maesaengi SeaweedRadish Sprout

Others

KelpLow-sodium Soy Sauce

Egg(1개), Kelp(10g), Cooking Wine(10g), Low-sodium Soy Sauce(5g), Flying Fish Roe(20g), Dried Maesaengi Seaweed(10g), Radish Sprout(2g)

Instructions

  1. 1

    Add kelp to water, boil for about 10 minutes, and strain to make broth.

    Tamago Tofu (Egg Tofu) step 1
  2. 2

    Mix egg and kelp broth in a 1:1 ratio and strain through a sieve.

    Tamago Tofu (Egg Tofu) step 2
  3. 3

    Sift the mixture.

    Tamago Tofu (Egg Tofu) step 3
  4. 4

    Dissolve the seaweed fulvescens into the egg wash.

    Tamago Tofu (Egg Tofu) step 4
  5. 5

    Add cooking wine to the egg wash mixed with seaweed fulvescens.

    Tamago Tofu (Egg Tofu) step 5
  6. 6

    Top the steamed tamagodofu with flying fish roe to finish.

    Tamago Tofu (Egg Tofu) step 6