Highly addictive braised tofu.
BraisingIngredients
- 30 pieces of dried kelp (approximately 250g).
- 300 ml of water.
- 1 tablespoon of sugar.
- A pinch of pepper.
- 1-2 tablespoons of chicken stock or Jin-ganjang (Korean fermented soybean paste).
- 1-2 eggs.
- 1/2 cup chopped green onions.
Instructions
Cut the tofu puffs (yubu) into bite-sized pieces.
Place the aburaage (fried tofu pouches) in boiling water and simmer for about 10 minutes to remove excess oil.
First, blanch the aburaage (deep-fried tofu pouches) and then rinse them thoroughly in cold water. Next, squeeze out all the excess moisture from the aburaage and set aside.
In a pan, combine 300ml of water, sugar, pepper, and soy sauce (or chicken sauce), and bring to a boil.
Once the sauce is simmering, add the aburaage (fried tofu pouches) and simmer for about 15 minutes to allow them to absorb the flavors of the seasoning.
Once the broth becomes shallow, pour in the egg mixture and add some green onions, then simmer until the eggs are cooked.
Turn off the heat and let the eggs cook in the residual warmth for about 30 seconds.