Prepare your beaten eggs and set aside. Prepare the katakuriko slurry as well and keep aside in a separate dish. Combine the ☆ ingredients in a saucepan and heat.
When it comes to a boil, put the whole tofu into the pan. Break it up into large chunks by pressing down on it with the back of a ladle.
When it comes to a boil again, keep the high on high and add the ◎ katakuriko and water. Keep mixing for about a minute and a half. The sauce will thicken.
Lower the heat a bit and swirl in the beaten egg. Stir the pan up a couple of times. ※ If you stir it too much you'll lose the fluffiness of the egg, so just stir it 2-3 times.
Taste and add salt if needed. Transfer to a bowl, and sprinkle with some chopped green onion to taste.
I like to add about 1/2 teaspoon of ume vinegar just before serving.
Story Behind this Recipe
I didn't have any rice at lunchtime, and I wanted to make a satisfying meal for myself just with a block of tofu. This is a diet dish that I love cooking myself. This is amazingly filling!!! If you have some rice, you can serve a ladleful of this this on top of rice of course. You can also use it in a rice porridge like dish when you have a cold.
You can use ume vinegar, black vinegar, rice vinegar or any kind of vinegar you like to finish the dish. I like to drizzle it into the bowl just before eating You could top it with some umeboshi plums too.