Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.
Story Behind this Recipe
I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.
If you are using a steamer, steam for 10 minutes over a low heat after the steam has started to rise. Put the ingredients into a generously-sized container. The flavoring is on the sweet side, so please reduce the sugar to your taste. If you want the sauce to be quite thick, make it with 1 tablespoon of starch flour and 1 tablespoon of water.