date:Sep 02, 2013
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 s