Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hanami dofu(tofu）. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hanami Dofu(Tofu） is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Hanami Dofu(Tofu） is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have hanami dofu(tofu） using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Hanami Dofu(Tofu）:

1. Take 400 gTofu (silken)
2. Make ready 200 gGround pork
3. Get 2 Egg
4. Make ready 2-3 Carrot
5. Make ready 1 tsp flour
6. Take 100 ml Dashi
7. Get some Chives
8. Make ready Salt or concentrated Dashi

Steps to make Hanami Dofu(Tofu）:

1. Ingredients
2. Molds
3. Slice carrots into 2mm thick and boil them with Dashi (Keep the broth.) and shape them in "Sakura" with a mold.
4. Fry 200g of ground pork with a pinch of salt without oil.
5. Clash 400g of Kinugoshi Tofu and make it smooth. Beat 2 eggs.
6. Infilter the egg liquid into the Tofu
7. Add 1tsp of flour. Add 100ml of Broth of carrots :Dashi (I use it cause of its color. Use Dashi soup instead of it.) Add fried ground pork. Add chopped chives. Add some salt or concentrated Dashi if it's less salty. Mix them.
8. Pour the mixture in molds. Make the surfaces flat.
9. Decorate the top surfaces with carrots.
10. Put them in a steamer. (The water in the bottom part should be boiled) Steam it for 15min.
11. It's finished! Unmold and cut them. And enjoy!

So that is going to wrap this up for this special food hanami dofu(tofu） recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!