Rolled Tofu With Broth Recipe by Rie
Cooking Instructions 45 mins 1 Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins. Let them cool. 2 Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu. Put another tofu on top. Pierce edamame inside tofu from a cross section. 3 Wrap the tofu in plastic wrap tightly, tie up the both ends. Prick holes in a whole of it with a skewer. Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat. Let it cool to room temperature. 4 Pour 200 ml of ③ step's broth into another pan. Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them. 5 Just before eating, pour the ④ step's broth on the cutted in round slices tofu. 1 Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins. Let them cool. 1 Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins. Let them cool. 2 Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu. Put another tofu on top. Pierce edamame inside tofu from a cross section. 2 Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu. Put another tofu on top. Pierce edamame inside tofu from a cross section. 3 Wrap the tofu in plastic wrap tightly, tie up the both ends. Prick holes in a whole of it with a skewer. Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat. Let it cool to room temperature. 3 Wrap the tofu in plastic wrap tightly, tie up the both ends. Prick holes in a whole of it with a skewer. Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat. Let it cool to room temperature. 4 Pour 200 ml of ③ step's broth into another pan. Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them. 4 Pour 200 ml of ③ step's broth into another pan. Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them. 5 Just before eating, pour the ④ step's broth on the cutted in round slices tofu. 5 Just before eating, pour the ④ step's broth on the cutted in round slices tofu. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls " CARMEL APPLE CUPCAKES " Homeade Red Velvet Cake Mike's Crispy Orange Chicken Taquitos Bake oven Salmon " CARMEL APPLE CUPCAKES " Homeade Red Velvet Cake Mike's Crispy Orange Chicken Taquitos Bake oven Salmon Chicken Gravy and Accompaniments Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu Okra and Natto Soba with Grated Daikon (served cold) Easy Spinach Quiche Garden spinach omelette Basbosa With Chocolate Delicious Bacon Wrapped Grilled Cheese Onion spread Hope to feel better rice Five Grain Rice Salad Chicken Gravy and Accompaniments Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu Okra and Natto Soba with Grated Daikon (served cold) Easy Spinach Quiche Garden spinach omelette Basbosa With Chocolate Delicious Bacon Wrapped Grilled Cheese Onion spread Hope to feel better rice Five Grain Rice Salad