Recipe by Santos
This dish is the epitomy of 'home style' Japanese comfort food. This version is lightening quick, without the need to prepare the fish stock (dashi) that so many real Japanese dishes require. This staple is to be enjoyed in the fall or coming winter months! Enjoy.
Top Review by Mary the Disturbed Stick Woman
Oh yum. Yum and more yum. I like this one lots, both because I like Japanese food, and because I like healthy food. It's got real, classic, Japanese flavor -- tastes like something I might get in a good Japanese restaurant!
- 300 g soft silken tofu
- 59.14 ml dried fish flakes (bonito shavings)
- 29.58 ml soy sauce
- 14.79 ml sugar
- 14.79 ml sake (Japanese Cooking Wine)
- 120 ml water
- 1 large egg
- 1 green onion (or as desired)
Directions See How It's Made
- Cut the Tofu into edible'cubes' (1. 5 inches) and roughly chop the Green Onions on a bias for presentation.
- Evenly spread the Fish Flakes in a small (16 inches) earthenware casserole dish/pot/dutch oven and delicately arrange the cubed Tofu on top.
- Add the Soy Sauce, Sugar, Sake and Water.
- Cover and on moderate heat bring to a boil and then simmer for~5mins to allow the flavors to absorb into the Tofu.
- Pour in a beaten Egg around the Tofu and top with the roughly chopped Green Onions as a garnish.
- Simmer for a final~30 seconds, cover and serve.