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scrambled eggs with pork & tofu
- Serves: 2
- Calories: 649 kcal
- Total Time: 15 m
- Prep: 10 m
- Cook: 5 m
- Japanese: Butaniku to tofu no iritamago
- u.s.
- metric
step 1:
Wrap the tofu in a paper towel. Heat in a microwave oven for 2 minutes to remove the water. Cut the tofu block in half lengthwise. Then cut each half across 1 time. Finally, place the knife half way down the side of the block and slice across to form 8 bite-size pieces.
step 2:
Cut the pork into bite-size pieces. Cut off the roots of the shimeji mushrooms.
step 3:
Beat the eggs, and mix with the soy sauce in a bowl.
step 4:
Heat the butter in a frying pan. Add the pork, shimeji mushrooms and tofu. Stir over medium heat a couple of minutes.
step 5:
Add the egg mixture. Stir-fry until done.
comment:
How many eggs do you eat a day? This scrambled eggs recipe contains tofu, pork and shimeji mushrooms and is a highly nutritious dish. First, eggs are said to be a super food and very good for rejuvenation. Tofu is rich in protein, potassium, etc., and normalizes body functions. Pork has a lot of vitamin B1 and fights fatigue. Shimeji mushrooms are good for sleep and reducing stress. The butter flavor suits all ingredients and is delicious. Just by adding soy sauce, scrambled eggs easily become a Japanese dish. Please add it sometime as one of your meals.
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