Japanese sizzling hotplate tofu

Name: Japanese sizzling hotplate tofu
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 10 g dried shiitake mushrooms; hot water; 100 g beef; 2 garlic cloves; 10 g fresh ginger; 2 spring onions/green onions; 10 g Chinese cooking wine; 20 g soy sauce; ½ tsp ground white pepper; 10 g sesame oil; 20 g vegetable oil; 300 g water; ½ tsp Chicken stock paste; 20 g cornflour; 5 g dark soy sauce; 5 g caster sugar; 20 g oyster sauce; extra virgin olive oil; 260 g Japanese egg tofu; 2 eggs

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Schwierigkeitsgrad einfach

Arbeitszeit 15 Min

Gesamtzeit 45 Min

Portionen 4 portions

Zutaten

10 g dried shiitake mushrooms, sliced
hot water, to cover
100 g beef, partially frozen, cut into pieces
2 garlic cloves
10 g fresh ginger, peeled
2 spring onions/green onions, cut into thirds (green parts finely sliced and reserved)
10 g Chinese cooking wine
20 g soy sauce
½ tsp ground white pepper
10 g sesame oil
20 g vegetable oil, plus an extra 4 tablespoons for frying
300 g water
½ tsp Chicken stock paste
20 g cornflour
5 g dark soy sauce
5 g caster sugar
20 g oyster sauce
extra virgin olive oil, to grease
260 g Japanese egg tofu, cut into pieces (1.5 cm - see Tips)
2 eggs, beaten

Nährwerte: pro 1 portion
Brennwert: 1455.4 kJ / 347.9 kcal
Eiweiß: 16.2 g
Kohlenhydrate: 10.1 g
Fett: 27.7 g
gesättigte Fettsäuren: 4.4 g
Ballaststoffe: 1.1 g
Natrium: 557.5 mg