How to make " Oyste Tofu"

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

Tofu　400ｇ　Cut into large squares

Oyster　150ｇ freshly shucked oysters, washed
　　　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.