- Yield : 1
- Servings : 4
- Prep Time : 3:00 h
- Cook Time : 25m
The egg cake is fragrant and sweet. It has nutrition with mix vegetable.
- Firm Beancurd(tofu) 2 pcs
- Shiitake Mushroom(diced) 2 pcs
- Carrot(sliced) 10 g
- Eggs(beaten) 2 pcs
- Oil 1 tsp and 1 tbsp
- Sugar 3 tbsps
- Soy Sauce 2 tsp
- Salt 1 tsp
- Mirin 1 tsp
Clean and soak the mushroom in 1/2 cup warm water for 3 hours until soften. Squeeze excess water. Remove the stem and slice. Reserve the soaking water.
Boil the beancurd(Tofu) for 1 minutes. Pat dry and mash.
Heat 1 tsp oil. saute the carrot and mushroom briefly. Add the seasonings. 1/4 cup mushroom soaking water and beancurd(tofu). Cook for 3 minutes, remove and drain. Add the beaten egg and onion into tofu mixtures.
Heat 1 tbsp oil in the pan. Add the egg and tofu mixture. Cook for 6 minutes until set at one side. Turn over and cook the other side.
Remove and cut into pieces. Serve.
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