You can reduce sodium use by using kelp and maesaengi as natural seasonings.
Calories
107kcal
Carbs
0.8g
Protein
9g
Fat
7.6g
Sodium
178.3mg
Ingredients
Main
Others
Egg(1pcs), Kelp(10g), Cooking Wine(10g), Low-sodium Soy Sauce(5g), Flying Fish Roe(20g), Dried Maesaengi Seaweed(10g), Radish Sprout(2g)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsEgg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Radish Sprout
- Rich in vitamin B1 (0.19mg) — used to turn carbohydrates into energy
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add kelp to water, boil for about 10 minutes, and strain to make broth.
🔍Mix egg and kelp broth in a 1:1 ratio and strain through a sieve.
🔍Sift the mixture.
🔍Dissolve the seaweed fulvescens into the egg wash.
🔍Add cooking wine to the egg wash mixed with seaweed fulvescens.
🔍Top the steamed tamagodofu with flying fish roe to finish.