Ingredients (for small pot):
4.4 oz soymilk
1 package 5ml nigari
4-4.5 oz water
1/5 egg white
1/2 tsp sake
Pinch of salt
Small quantity of corn starch
Vegetable (preferably green) for garnish
1/2 tsp soy sauce
- Make Banrai Tofu.
- Devein shrimps and chop them up into small pieces. Add egg white, sake, and salt, and mix well.
- Dust the surface of Tofu with cornstarch, and add the shrimp mix. Cook for 7 to 12 minutes.
- Garnish with greens, and cover the lid 30 seconds.
- Pour soy sauce and sesame oil over Shrimp Tofu.