Steps

1. Soak the 3 pieces of Koyadofu in lukewarm water for about 10 minutes to rehydrate.
   🕒 00:38
2. In a bowl, mix together 150ml water, 1 tbsp Cooking Sake (Rice Wine), 1/2 tsp Chicken Bouillon Powder, 1 tsp Soy Sauce, 1 tsp Oyster Sauce, 1 tsp Grated Garlic, 1 tsp Grated Ginger, 1 tsp Potato Starch, and 1 tsp Sesame Oil.
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3. Gently squeeze out excess water from the rehydrated Koyadofu, leaving a slight amount of moisture. (Key Tip!) Squeeze too much and the inside will become hollow.
   🕒 01:10
4. After squeezing, cut each piece into 4 equal parts.
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5. Lightly dust the surface of the cut Koyadofu with Potato Starch.
   🕒 01:27
6. Heat Vegetable Oil in a frying pan over medium heat.
   🕒 01:39
7. Once the pan and oil are hot, arrange the Koyadofu and pan-fry, flipping occasionally, until golden brown on all sides.
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8. Once browned, transfer the Koyadofu to a serving plate.
   🕒 02:20
9. Give the prepared sauce mixture a good stir and pour it into the frying pan. Cook over low to medium heat until thickened.
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10. Once the sauce has thickened, increase the heat to high and bring it to a boil.
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11. Pour in the 1 beaten egg and stir gently to mix, then immediately turn off the heat.
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12. Gently stir any parts where the egg white is not fully cooked, being careful not to break up the egg too much, until cooked.
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13. Once the egg is cooked and resembles ribbons, pour it over the arranged Koyadofu.
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14. Sprinkle chopped scallions in the center.
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15. If you like it spicy, sprinkle with Ichimi Togarashi (Chili Powder) to taste.
    🕒 03:29