INGREDIENTS: For 4 people
-Tofu: 350~400 g
-Soy sauce: 1 large tablespoon
-Dashi/Japanese stock soup. Add a little sy sauce and mirin/sweet sake for taste
-Cornstarch: 1 large Tablespoon
-Trefoil (mitsuba) or available leaves: enough for decoration and taste
-Drain water from tofu. Put in a bowl and break it up. Break eggs in and add soy sauce. Mix well.
-Divide into 4 bowls. Cob\ver ach bowl with kitchen cellophane paper (30 cm wide square).
-Turn over bowl and wrap tofu inside cellophane paper. Secure with a rubber band.
-Bring water to boil inside a lare dep pan. Drop tofu dumplings in boiling water and cook for 15 minutes to make sure they properly coked inside.
-Place each dumpling inside its cellophan paper in a serving dish. Cut top of the cellophane paper and carefully pull out the cellophane paper or turn over (whatever way you feel comfortable with.
-In a separate pan prpare the sweet and sour sauce.
Pour in dashi to which you would have added soy sauce and mirin (Taste varies with individuals. Need for a lttle experimentation!).
Mix cornstarch in some water and then add to sauce.
Once ready pour over dumpling and serve it decorated with trefoil cut to size.
Take care that cellphane paper does not get in contact with bare parts of the pan as the cellophane paper might melt on contact!