400g block good-quality firm tofu
2g dried wakame seaweed
200g minced chicken breast
1 tsp soy sauce
1 tbsp sake
1 egg white
50g carrot, finely chopped
3 spring onions, finely chopped
2 tsp finely grated ginger
1 tbsp corn starch
1 tsp baking powder
pinch of salt and ground white pepper
for the ginger broth:
750ml dashi stock or 2 tsp dashi powder mixed with 750ml water
3 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
4 shallots, thinly sliced
1 tbsp corn starch mixed with 1 tbsp water




