和風鍋塌豆腐（焼き豆腐の中華煮）の作り方。焼き豆腐のステーキを昆布だしと味をつけた溶き卵を煮絡めた料理です。シンプルだけど新たなおいしさの一品。【和風アレンジバージョン】

Cut the tofu into thin slices and drain excess moisture.

Coat the tofu slices with katakuriko (potato starch).

Dip the coated tofu in beaten eggs and fry until golden.

Heat a sauce made of soy sauce, Shaoxing wine, and white pepper.

Add the fried tofu to the sauce and simmer briefly to combine flavors.

Serve garnished with mizuna and shredded white onion.

Spice Level:

Dietary