Tofu Hiyajiru Breakfast
Ingredients (for 2 servings)
Hiyajiru
・2 bowls of Rice
・4.6 oz (130g) Tofu
・3.5 oz (100g) Cucumber
・A pinch of Salt
・0.5 oz (15g) Myoga ginger
・3 Shiso leaves
・1.1 cup (270ml) Ice water
・2 tbsp Miso paste
・1-2 tsp Ground white sesame
Tofu & edamame pancake
・4.6 oz (130g) Tofu
・1.7 oz (50g) Edamame
・2 tbsp Corn
・2 tbsp Potato starch☆
・1 tsp Grated ginger☆
・A pinch of Dashi powder☆
・A pinch of Salt and pepper☆
・A pinch of Sugar☆
・1 tsp Sesame oil (or Vegetable oil)
Wrapped chicken with plum and shiso
・7 oz (200g) Chicken tenders
・1 (25g) Pickled Japanese plum (Umeboshi)
・8 Shiso leaves
・2 tsp Flour
・1 tsp Sesame oil (or Vegetable oil)
・1 tbsp Sake (or Water)
・1 tbsp Mirin★
・1 tbsp Soy sauce★
・1 tsp Honey★
Onsen egg
・2 Eggs
・4.2 cups (1000ml) Boiling water
・0.8 cup (200ml) Water
Direction
1. [Onsen egg] Make a onsen egg. First boil 4.2 cups (1000ml) water in a pot. Once boiling, be sure to remove from heat and add 0.8 cup (200ml) water. Immediately add eggs and cover. Wait 13 minutes.
2. [Hiyajiru] Thinly slice cucumber. Sprinkle a pinch of salt, and stir well. Let the cucumbers sit for a while until the water comes out of the cucumbers.
Shred myoga and shiso leaves. In a mixing bowl, combine miso paste and ground sesame. Spread the miso paste flat on a heatproof plate and sear with a kitchen torch.
Return miso to bowl, add water, tofu, drained cucumber, myoga, and shiso, and mix while gently breaking up tofu. Pour over rice and eat.
3. [Tofu & edamame pancake] Wrap tofu in paper towels to drain well. Combine drained tofu with edamame, corn, and ☆. Knead well, and form into small, flat shape.
Oil the pan, and fry until both sides are slightly brown.
4. [Wrapped chicken with plum and shiso] Remove tendon from chicken tenders. Spread thinly while cutting with a knife. Remove seeds from pickled plum and cut in half. Put 2 leaves of shiso and pickled plum on top of the chicken and roll it up. Lightly dust with flour.
Oil the pan, and fry until both sides change color. Pour a little sake, and steam for 3 minutes. Turn over and steam for 2 more minutes.
Pout ★ to the pan, and simmer until the sauce gets thick and is well coated on the surface of the chicken.
