Seasonings for tofu:
Salt 1 teaspoon
Sugar 1/2 teaspoon
Sake 1 tablespoon
Egg white 1
Chicken stock 50cc
Sesame oil Small amount
Potato starch 1 tablespoon

Glossy sauce for tofu:
Chicken stock 200cc
Salt 1/4 teaspoon
Sugar 1/4 teaspoon
Sake 1/2 tablespoon
Mixture of potato starch and water 2 tablespoons

Thick clear sauce:
Chicken stock 400cc
Oyster sauce 2 tablespoons
Soy sauce 1/2 tablespoon
Sugar 1/2 tablespoon
Pepper Small amount
Mixture of potato starch and water 3 tablespoons
Oil scented with Welsh onion (or sesame oil) 1/2 teaspoon

1. Strain the tofu, pork fat and chicken, separately, into smooth paste.

2. Combine the strained pork fat, chicken and tofu in a bowl.（＊）

3. Add the chicken stock to２．to stretch the mixture smoothly. Season with the salt, sugar, sake and sesame oil. Add the egg white and potato starch as liaison.

4. Lightly squash the taro, carrot and eggplant, and mince them.

5. Coat Chinese porcelain spoons with lard (so the food will not stick), spread ３．on each spoon, and top with the taro, carrot and eggplant.

6. Cover ５． with more of ３．, and form a round shape using a table knife.

7. Place６．on a square pan and steam over medium heat for approx. 4 minutes.

8. To prepare the glossy sauce for tofu, boil the chicken stock, season with the salt, sugar and sake, and stir in the mixture of potato starch and water to thicken it. Pour the sauce over the tofu dumplings prepared in ７．, and top with strained egg yolk and Chinese parsley leaves after tearing them into small pieces.

9. For the thick clear sauce, boil the chicken stock, season with the oyster sauce, soy sauce, sugar and sake, and stir in the mixture of potato starch and water to thicken it. Add the oil scented with Welsh onion for aroma.

10. Saute the spinach in a thick pan, season with salt, sugar and pepper, and add the chicken stock. Remove the spinach.

11. Place some of the spinach on a serving dish and pour some thick clear sauce prepared in ９．over it. Add８．on top of it.

Tips

• (*) Tip for smooth mixture
  When you combine the pork fat, chicken and tofu, first, whisk the pork fat in a bowl into a smooth paste, then add the chicken paste and mix, followed by tofu. Also, you may skip the straining process and use minced pork fat and minced chicken.