Tofu With Thick, Silky, Fluffy Egg and An Sauce

• 1 block Silken tofu
• 450 ml Water
• 2 tsp Chicken soup stock granules
• 1 pinch of each Salt and pepper
• 1 appropriate quantity to thicken Katakuriko slurry
• 1 Egg

1. Put tofu on a heatproof dish and wrap it in paper towels.
2. Cover the dish in plastic cling film and microwave it for 4 minutes so that the tofu is warmed through.
3. Drain off the water.
4. Put in a small pot and thicken with katakuriko dissolved in water.While it's simmering, slowly add the beaten egg.
5. Put 2 on 1 and it's done!
6. Add sakura-ebi dried tiny shrimp, sesame seeds, green onion for additional color, if you like.

silken, water, chicken soup stock granules, salt, appropriate, egg

Taken from cookpad.com/us/recipes/149290-tofu-with-thick-silky-fluffy-egg-and-an-sauce (may not work)