Ingredients

The following ingredients have 4 Servings
  • 1 box silken tofu
  • 4 large eggs
  • 1 tablespoon potato or corn starch
  • 1 tablespoon water
  • 2 teaspoon bonito flakes
  • 2 1/2 tablespoons mirin
  • 1/4 cup soy sauce
  • 1 tablespoon sake
  • 2 scallions (finely chopped)
  • 1 1/2 tablespoons ginger (peeled and grated)
  • 1 cup arugula

Instruction

  • Drain and wrap the tofu in paper towel. This will remove excess water. Cut into quarters and set aside.
  • In a small-medium size pot, add 4 cups of water and bring to boil. When the water is boiling, turn off the heat and move the pot to a cool surface.
  • Mix the potato starch with 1 tbsp water, add to the pot and stir well.
  • Gently put the eggs in the pot, cover and set the timer for 8 minutes.
  • In four separate bowls, put arugula at the bottom and top with silken tofu.
  • Make the tsuyu by combining soy, mirin, bonito flakes and sake. Microwave for a minute and set aside.
  • When the eggs are done cooking, carefully transfer them in a bowl of cold water and let cool for a minute.
  • Very gently break each eggs in a small bowl, then lay on top of each piece of tofu. This prevents the eggs from sliding to the bottom when breaking them right on top of the tofu.
  • Add scallions and ginger and finish by pouring a little tsuyu on top. Serve immediately.