Tamagawa Salad

Ingredients

190g can saba in water
200g white (hakusai) kimchi (Life brand)
300g kinu (soft) tofu
200g moyashi bean sprouts (roots removed)
4 eggs
1 kosaji salt
1 1/2 osaji soy sauce
rice
1 osaji ground sesame seeds

Steps

1. Wash moyashi bean sprouts.
2. Wash tofu in strainer. Drain over a small bowl.
3. Add 4 cups (800cc) water to blue pot. Put on lid. Bring to a boil.
4. Add saba and kimchi, including the liquid for both. Cook on slightly low heat for 5 minutes.
5. Break up tofu with hands into the pot.
6. Add moyashi bean sprouts.
7. When it starts to boil, add salt and soy sauce. Stir.
8. Take out one serving to use for lunch the next day.
9. Add 3 eggs and cook until they harden a little. Turn off heat.
10. Add rice to big serving bowls.
11. Add soup.
12. Sprinkle some ground sesame seeds on top.

Serve With

Fruit