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| Japanese Beancurd Sheets | 1 Pack |
| Japanese Seaweed | 30g |
| Ginger | 2 Slices |
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| Granulated Sugar | 1 tablespoon |
| Dark Soy Sauce | 1&1/2 tablespoons |
| "Double Happiness" brand sesame oil | 1 teaspoon |
| Water | 1&1/2 cups |
Methods:
Step 1: Soak dried seaweed in water until soft and drain.
Step 2: Cut beancurd sheets into small pieces.
Step 3: In the inner pot heat 1 tablespoon of oil and stir fry ginger until fragrant. Add seasoning and bring to the boil. Put into seaweed and cook for 10 minutes. Add beancurd sheets and cook for 3 minutes. Transfer the inner pot to the outer one and cook for 1 hour. Take out the inner pot, bring to the boil and simmer until the sauce thickens.