By using katsuobushi broth, I reduced the use of soy sauce.
Calories
138kcal
Carbs
10.8g
Protein
9.1g
Fat
6.5g
Sodium
132.8mg
Ingredients
Main
Others
Tofu 70g, Egg 20g, Perilla Leaf 2.5g, Corn Starch 10g, Cooking Oil 10g, Bonito Flakes 1g, Radish 10g, Lemon Juice 2g, 2Korean Pear Brewed Vinegar 1.5g, Low-sodium Soy Sauce 3g, Cooking Wine 6g, Sugar 1g
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
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
- Rich in vitamin C (12mg) — 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.
🔍Cut the tofu into 2cm squares, coat with starch and egg wash, and deep-fry.
🔍Blend or grate the radish.
🔍Briefly dip bonito flakes in boiling water and remove to draw out the broth.
🔍Mix sugar, mirin, lemon juice, vinegar, and low-sodium soy sauce into the radish and bonito flake broth.
🔍Finely julienne the perilla leaf.
🔍Plate the tofu and perilla leaf and serve with the sauce.