Ingredients
You will need 60 grams of broccoli, three eggs, and a half pack, or 175 grams, of soft tofu.
For broth, you will need a sheet of “dashima,” or kelp, which is five centimeters by five centimeters, and a half cup of katsuobushi.
For seasoning, you will need 0.1 teaspoons of salt, a spoonful of juice of “saeujeot,” or Korean traditional sauce made of tiny salted and fermented shrimp, and some black pepper.
Step by step
1. Put the kelp in a pan with a cup of water and boil it. When it boils, take out the kelp and turn off the heat. Put the Katsuobushi in and sieve it after around five minutes.
2. Cut the broccoli into pieces and parboil it in water with 0.2 teaspoons of salt. Then rinse with cold water.
3. Beat the eggs and mix them with parboiled broccoli, soft tofu, a half cup of broth and the seasoning except for the salt. Put them all in a bowl. Cover the bowl with aluminum foil to shut water dripping from the lid of the steam cooker.
4. Put the bowl into the steam cooker and put on the lid of the steam cooker. Steam cook on a high heat for five minutes, and then on a medium-low heat for 15 minutes.
Tip
Broccoli has 1.5 times more vitamin C than lemon, and it is abundant in calcium and selenium.
Fresh broccoli has flowers of a dark green or purplish color. Those with yellow or grey colors aren’t fresh. When you cook broccoli, the stems are often thrown away. However, the stem has more nutrition and is especially abundant in fiber. Hence, try to use the stem below the flower when cooking with broccoli. Don’t forget, this is the way to enjoy broccoli in a healthier way.
