recipes@decwrl.UUCP (08/03/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE TOFU-MEAT M "3 Jun 86" 1986 .RZ "TOFU TO NIKU DONBURI" "A Japanese tofu recipe with meat" This recipe is originally from "Japanese Country Cookbook" by Russ Rudzinski. This is our version of the recipe. The grated carrots give it a very nice flavor. .IH "serves 3\-4" .IG "6 oz" "tofu" "175 g" (2 squares) .IG "2" "carrots," shredded .IG "2" "green onions," chopped fine .IG "\(12 cup" "parsley," "20 g" chopped fine .IG "4\-8 oz" "shrimp, crab, or crab blend" "100\-200 g" .IG "2 Tbsp" "oil" "30 ml" (for frying) .IG "3 Tbsp" "soy sauce" "50 ml" .IG "2 tsp" "sugar" "10 ml" .IG "2" "eggs" .PH .SK 1 Heat the oil and saut\z\(aae all the vegetables until tender (3\-4 minutes). .SK 2 Mash the tofu with a fork. .SK 3 Add the shrimp or crab, tofu, soy sauce, and sugar to vegetables. Mix well. Cook until everything is heated. .SK 4 Beat the eggs and pour over mixture in Step 3. Cook until eggs are done. .SK 5 Serve in a bowl over rice. .NX This recipe can be made with beef, chicken, or pork instead of shrimp or crab. .SH RATING .I Difficulty: easy. .I Time: 10 minutes. .I Precision: no need to measure. .WR Aviva Garrett Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva