Divide the broccoli into small florets. Blanch quickly in boiling water or heat in the microwave. Arrange on a dish. The trick is to not overcook the broccoli.
Put the silken tofu in a frying pan and turn on the heat. Mash the tofu until it is almost liquid.
When it starts to simmer, add the ginger and chicken stock granules. Cook over low heat for about 2 minutes so the flavors meld. Season with salt and pepper, add the katakuriko and stir to thicken.
Add the egg white and stir vigorously. Finally, add the sesame oil and remove from the heat. Pour the sauce over the broccoli. All done.
Silken tofu can vary in consistency. If the tofu you're using is rather firm, you can add a small amount of water at Step 2 and adjust the thickness to your liking.
Story Behind this Recipe
I like to try various delicious ways of eating broccoli when it's in season.
The sauce is on the salty side. The broccoli tastes best if you quickly blanch it so that it's still firm. It's very satisfying, but if you want to make it richer, you can lightly saute the broccoli and mix crab sticks or finely shredded shrimp into the sauce.