Japanese tofu hotpot

serves 2
ingredients
50g/2oz dried fish flakes
300g/11oz firm tofu, cubed
2 tablespoons light soy sauce
1 tablespoon granulated sugar
1 tablespoon sake
1 large egg, beaten
7 spring onions, roughly
chopped
• Spread the fish flakes evenly in the
bottom of a flameproof casserole
dish, and arrange the tofu on top.
• Add the soy sauce, sugar, sake
and 125ml/4fl oz water.
• Cover and bring to the boil over
a medium heat, then reduce the
heat and simmer for 5 minutes.
• Pour in the egg evenly over the top
of the casserole, and sprinkle with
the spring onions. Simmer for a
further 30 seconds, covered, then
serve immediately.