Simmered in delicately sweet broth to create the taste of Spring.
- Cooking time
- 20 minutes
- Nutrition facts are for one serving.
- Remove leaves from the butterbur and cut into lengths that will fit into a pot. Salt and roll with pressure back and forth on a cutting board and then boil in hot water for 3 to 4 minutes. Place in ice water, peel and cut into 5 cm (2 in.) lengths.
- Place the abura-age into hot water to remove excess oil, cut into 2 and form pockets opening from the cut side. Crack one egg into each pocket and seal with a toothpick.
- Place (A) in a pot and bring to a boil, add in the butterbur from (1) and the egg-stuffed tofu pockets from (2), and then simmer over medium flame for about 15 minutes.