

Grab it on the App Store. The Japan Food Addict app is here! “Koyadofu” is the Japanese word for dried tofu. “Tamago” is egg. And “toji” refers to preparing a dish mixed with egg. Koyadofu no Tamagotoji. It’s a healthy, filling dish that is great if you’re on a diet. When I was a child, my obaachan (grandmother) made this for me whenever she came to visit. Reminds me of her so much! Yield: 4 servings Time: 25 minutes Ingredients 5 pieces of koya tofu (4 oz)

(4 oz) 1 egg (beaten)

1/4 lb green peas

1/2 onion (sliced)

1/4 lb carrots (chopped small) Spices 3 tbsp sugar

3 tbsp mirin

3 tbsp sake

3 tbsp soy sauce

1/4 tsp salt

1 1/2 cup dashi soup (1.5 tsp dashi powder & 1.5 cups water) Preparation Put koyadofu a water for 5 minutes to soften, then squeeze to remove water and cut into bite-sized squares. Boil dashi in a saucepan, then add sake, soy sauce, mirin, sugar, onion, carrot and koyadofu. Cover and cook for 5 minutes on low Add peas, replace the cover, and continue cooking for 5 minutes Drizzle egg on the mixture, add a dash of salt, then turn off heat and steam, covered, for 3-4 minutes. Serve and enjoy! JapanFoodAddict.com: Vegetables