sweet miso tofu.
It’s that time of year again when my husband makes some effort to learn words in Japanese. Let’s see how long this phase will last…
Watching the “There Will Be Blood” trailer - “I’ve abandoned my OBAACHAN!”
Hitting wife on arm, intentionally - “DAIJOUBU??”
(And by the way, obaachan is not “son”, it’s grandmother.)
SWEET MISO SCRAMBLED TOFU & EGGS.
Ingredients: (2 Servings)
½ cup Dashi
½ cup Cooking Sake
2 tbs Organic White Miso
2 tbs sugar
1 cup shredded cabbage
½ package extra firm tofu, drained
1 egg
Bring dashi and sake to a simmer. Dissolve the miso and sugar. Add shredded cabbage and tofu; let boil until liquid is reduced. Add egg and stir until cooked. Garnish with scallions.
(Can’t wait to go home!)
Filed under Sides |2 Responses to “sweet miso tofu.”
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G reminds me of my sis’s boy, who kept mixing up “oshiri” and “osara.” As in, “Pass me the oshiri” and “That lady has a huge osara.” bahaha.
Nice recipe! We ate a fresh meal of Chickpea Risotto Gnocchi the other night - courtesy of me! I toot my own own horn.