Rolled Tofu with Broth

Name: Rolled Tofu with Broth
Ingredients: 200 g silken tofu (drain water); 3 cm burdock root (cut into thin shreds); 3 cm carrot (cut into thin shreds); 4 ~5 small shrimps (cut into 1cm chunks, sprinkle salt and potato starch, stir and leave for 5 mins, wash well and squeeze the lemon); 1 tsp salt for the shrimps; 1 tbsp lemon juice for the shrimps; 1 tbsp potato starch for the shrimps; 5 ~10 edamame (green soy beans) (removed from the pod); 1 tbsp potato starch (dissolved in 1 tbsp water)

9 ingredients

12 steps

Ingredients

200 g silken tofu (drain water)
3 cm burdock root (cut into thin shreds)
3 cm carrot (cut into thin shreds)
4 ~5 small shrimps (cut into 1cm chunks, sprinkle salt and potato starch, stir and leave for 5 mins, wash well and squeeze the lemon)
1 tsp salt for the shrimps
1 tbsp lemon juice for the shrimps
1 tbsp potato starch for the shrimps
5 ~10 edamame (green soy beans) (removed from the pod)
1 tbsp potato starch (dissolved in 1 tbsp water)

Directions

1

Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins.
2

Let them cool.
3

Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu.
4

Put another tofu on top.
5

Pierce edamame inside tofu from a cross section.
6

Wrap the tofu in plastic wrap tightly, tie up the both ends.
7

Prick holes in a whole of it with a skewer.
8

Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat.
9

Let it cool to room temperature.
10

Pour 200 ml of 3 step's broth into another pan.
11

Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them.
12

Just before eating, pour the 4 step's broth on the cutted in round slices tofu.