Japanese Style Tofu en Cocotte with Lots of Sauce

• 180 grams Firm tofu (silken tofu is okay too)
• 45 grams Nagaimo yam
• 1 Egg
• 1 pinch Salt
• 1/3 tsp Dashi stock granules
• 200 ml Water
• 1 tsp each Mirin, sugar
• 4 stick Imitation crab sticks
• 10 edamame in their shells Edamame (frozen)
• 1/2 tsp Soy sauce
• 1 Salt
• 2/3 tbsp Katakuriko
• 1 tbsp Water

1. Cut the nagaimo yam into small pieces.
2. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth.
3. Pour the mixture into cocotte bowls.
4. Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes.
5. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
6. Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil.
7. Add the katakuriko dissolved in water to thicken.
8. Adjust the seasoning with salt.
9. Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.

yam, egg, salt, granules, water, sugar, crab sticks, soy sauce, salt, katakuriko, water

Taken from cookpad.com/us/recipes/188104-japanese-style-tofu-en-cocotte-with-lots-of-sauce (may not work)