Japanese often eats oysters in winter.
Because it's very nutritious, when you cook with hot tofu, it becomes the food which prevent a cold.
【ingredients】 4 serving
Oyster 150g freshly shucked oysters, washed
Dried Shiitake mushroom 2piece (soak into the water )
Dried Shiitake mushroom 2piece (soak into the water )
Kelp seaweed, Dried (Japanese name : Kombu) 1piece
Water 400ml
Soy Noodles (Dried) 30g Cut
2~3cm Sprouted radish seeds
50g
Starch 1Tbs (mixed
with 2Tbs water)
Soy sauce 2Tbs
Salt 1/2tsp
Oyster Sauce 1/2tsp
1. Dried Shiitake and Kelp seaweed soak into the water. They become softly, thinly sliced
2. Bring water with Kelp seaweed and Dried
Shiitake to a boil.
3. Add Tofu, Soy Noodles and Oyster into
the pot and cook for about 3 or 4minutes.
4. Season with salt, soy sauce and oyster
sauce. Add starch with water and cook until it has thickened.
5. Dish up onto serving dish and garnish
with sprout.