Serves 4
INGREDIENTS
2 boxes soft silken tofu
4 hot spring eggs
1 tsp bonito (dried fish) flakes
¼ cup soy sauce
2 tbsp mirin
1 tbsp sake
Chopped green onions or chives, to taste
Grated fresh ginger, to taste
DIRECTIONS
1 Drain the tofu and wrap in paper towels to remove excess water.
2 Make the dressing by combining the dried fish flakes, soy sauce, mirin and sake in a microwave-safe bowl and cooking it in the microwave on medium for 2min. Leave too cool and then strain. If you cannot obtain the fish flakes then use a little concentrated fish stock to give a slight fish flavour to the dressing.
3 Cut each piece of tofu into half. Place a portion of tofu into each bowl. Scoop out a hollow in each one and put a hot spring egg in each hollow.
4 Place the scooped tofu next to each tofu piece. Scatter some green onions on top and dab on a little grated ginger.
5 Pour the dressing over each portion and serve.
NOTE
Using organic eggs in this recipe will allow their flavour to take centre stage. To make hot spring eggs, put the eggs into a wide-neck flask (or any other container that will hold heat). Make sure that the eggs are at room temperature, not chilled. Add boiling water, cover them and leave for 10min. The yolk should still be runny with the white just cooked.
Recipe courtesy of SuperNature, Singapore’s premier organic and natural food and health store.