Egg and Tofu with Ankake Sauce
Scrambled Eggs and Tofu Become Friends with Savory Sauce
Soft scrambled eggs and silken tofu might seem like an unlikely duo, but when combined with a savory sauce inspired by the Japanese-Chinese dish Tenshin-han, they create a harmonious and delicious meal. The interplay of sweet, salty, and savory flavors in this recipe will leave your taste buds craving for more. In this blog post, we will guide you through the steps to create this delightful dish and explore the fusion of flavors that make it so unique. Also check my YouTube video for the detail.
RECIPE
Servings: 4-5
Time: 15 min
Ingredients:
1 pack tofu (silken)
3 pcs egg
1 pack kanikama (imitation crab)
1 cup water
1/2 tbsp chuka dashi powder
2 tbsp soy sauce
2 tbsp Sugar
1 tbsp potato starch + 1/2 cup water
scallion
Instructions:
Begin by making soft scrambled eggs. Heat a pan over medium-low heat and add a drizzle of sesame oil. Add beaten eggs and gently scramble them with a spatula until they are just set but still slightly runny. Remove from heat and set aside.
Using the same pan, add water, Chuka Dashi, soy sauce, and sugar. Stir well to combine the ingredients and bring the mixture to a simmer.
Carefully add the silken tofu to the pan. Using a spatula, gently crush the tofu into smaller pieces. Be careful not to break it up too much; you want some larger chunks to remain.
Add the shredded kanikama to the pan and stir gently to incorporate it into the sauce.
In a separate bowl, mix the potato starch with 1/2 cup of water to create a slurry. Slowly pour it into the pan while stirring continuously. The sauce will thicken and become glossy as the starch cooks.
Remove the pan from heat and transfer the tofu and sauce to a serving plate. Top the dish with the soft scrambled eggs, arranging them on top of the tofu.
Garnish with chopped scallions for a fresh and aromatic touch.
The Key Components: Soft scrambled eggs are a classic breakfast staple that brings a creamy and delicate texture to any dish. They are cooked slowly over low heat, resulting in fluffy and tender curds. In this recipe, the soft scrambled eggs will provide a rich and comforting element to complement the other ingredients.
Silken tofu, on the other hand, is known for its delicate and smooth texture. It has a subtle flavor that allows it to absorb the flavors of the surrounding ingredients and sauces. Silken tofu is a great source of plant-based protein and is often used as a meat substitute in vegetarian and vegan dishes.
The savory sauce is the soul of this recipe, bringing all the ingredients together. It combines the Umami flavors of Chuka Dashi, soy sauce, and the subtle sweetness of sugar. The addition of Kanikama, which is imitation crab meat, adds a hint of seafood flavor to the dish. The sauce is thickened with a potato starch slurry, creating a glossy and velvety texture that coats the eggs and tofu perfectly.
