Japanese sizzling hotplate tofu

Name: Japanese sizzling hotplate tofu
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 10 g dried shiitake mushrooms; hot water; 100 g beef; 2 garlic cloves; 10 g fresh ginger; 2 spring onions/green onions; 10 g Chinese cooking wine; 20 g soy sauce; ½ tsp ground white pepper; 10 g sesame oil; 20 g vegetable oil; 300 g water; ½ tsp Chicken stock paste; 20 g cornflour; 5 g dark soy sauce; 5 g caster sugar; 20 g oyster sauce; extra virgin olive oil; 260 g Japanese egg tofu; 2 eggs

5.0 3 évaluations

Préparation 15min

Total 45min

4 portions

Ingrédients

dried shiitake mushrooms sliced
10 g
hot water to cover
beef partially frozen, cut into pieces
100 g
garlic cloves
2
fresh ginger peeled
10 g
spring onions/green onions cut into thirds (green parts finely sliced and reserved)
2
Chinese cooking wine
10 g
soy sauce
20 g
ground white pepper
½ tsp
sesame oil
10 g
vegetable oil plus an extra 4 tablespoons for frying
20 g
water
300 g
Chicken stock paste
½ tsp
cornflour
20 g
dark soy sauce
5 g
caster sugar
5 g
oyster sauce
20 g
extra virgin olive oil to grease
Japanese egg tofu cut into pieces (1.5 cm - see Tips)
260 g
eggs beaten
2