Photo: Butterbur and Egg-stuffed Tofu Pockets

Simmered in delicately sweet broth to create the taste of Spring.

Cooking time
20 minutes
Calories
164kcal
Sodium
0.4g
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

200 g (7 oz.)

a dash

2 slices

4

(A)Simmer sauce

400 ml (13.5 fl. oz.)

1 Tbsp

1/2 Tbsp

1/3 tsp

Directions

  1. 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.
  2. 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.
  3. 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.