A recipe for "Niyakko," a cheap, easy, and healthy downtown dish made with just tofu and eggs. This heartwarming dish maximizes the umami of the dashi with katsuobushi powder and Hi-Me. It can be served directly from the pot and is also recommended for a hangover breakfast.
Ingredients
Main Ingredients (2 servings)
- Silken tofu 300g
- Eggs 2
Seasonings
- Water 150cc
- [A] Katsuobushi powder 3g
- [A] Hi-Me 6 dashes
- [A] Salt 1/2 tsp
- [A] Soy sauce 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Sugar 1 and 1/3 tsp
- Shichimi Togarashi
Steps
- Add 150cc water to the pot.
- Add 3g katsuobushi powder, 6 dashes Hi-Me, 1/2 tsp salt, 2 tsp soy sauce, 2 tsp Mirin (Sweet Rice Wine), and 1 and 1/3 tsp sugar to the pot and mix. [Tip!] Using katsuobushi powder and Hi-Me brings out a natural dashi aroma and an elegant, mellow umami.
- Before turning on the heat, scoop large pieces of 300g silken tofu into the pot with a spoon.
- Place the pot over heat and bring it to a rolling boil.
- Crack 2 eggs into a measuring cup and beat them thoroughly.
- While the pot is boiling, pour the beaten eggs in a circular motion.
- Simmer until the eggs set, then it's done. [Tip!] Serving directly from the pot allows you to enjoy it warm. Adding shichimi togarashi for a change of flavor is also recommended.
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