Accidentally saw Rosalina’s Kitchen video (attached below) on mushroom over scramble egg and my mind couldn’t be off this dish!! Made a few modifications and added fried tamago tofu and enoki mushrooms. The use of dashi soup in egg mix and in mushroom soup exaggerate the umami~ This is a simple, healthy dish that exceed 3x expectation just looking at ingredient list!
QUICK TAKEAWAYS
- do to cut tamago tofu into too thin slices so they don’t break apart when frying and flipping
- adding corn starch dashi soup to whisked egg will give it smooth, slipper texture; and just cook egg till 80%
- first fry mushroom to get rid of water, then boil in dashi soup for 8-10mins for full fragrance in soup
RECIPE
4 portions
- 2 tamago tofu
- 4 eggs
- dashi soup
- corn starch
- green onions
- white & brown mushrooms
- enoki mushrooms
- black pepper
- 15ml soy sauce
- 15ml mirin
- 15ml sake (optional)
- clams/other seafoods (optional)
Procedure:
Step 1: slice tamago tofu from the center of package, squeeze tofu out and cut into 1-1.5cm thick slices (too thin will break easily when fried)
Step 2: coat tofu slices with corn starch, fry over oil on mid-low heat on both sides and have golden crispy skin
Step 3: whisk 4 eggs; mix corn starch with dashi soup and pour in egg mix
Step 4: stir fry egg on oil over mid heat, starch in dashi soup of egg yields smooth, “slippery” texture of egg; do not need to fully cook the egg; remove from pan
Step 5: stir fry washed mushrooms; no need to add oil as water will come out of mushrooms. Season with black pepper. Add green onions and keep stir frying.
Step 6: add in dashi soup, season with 15ml soy sauce, 15ml mirin, 15ml sake (option). let boil for 8-10mins till all fragrance come out and in the soup. If you have seafoods like clams, add them in as well!
Step 7: mix corn starch in water, add in mushroom soup to make it stickier 勾芡
Step 8: remove from stove top and pour on tamago tofu and egg!
READY TO SERVE!!
RESOUCES
