Shrimp Tamagoyaki

Prepare the main ingredients: 240g of tofu, 50g of eggs, 120g of shrimp, 8g of scallion, 1g of salt, 0.5g of white pepper powder.

Marinate the shrimp with 0.5 grams of white pepper for five minutes. Beat one egg and mix evenly with 1 gram of salt and 60 milliliters of warm water, then skim off the foam.

Slice the egg tofu and arrange them in a circle on the plate, as shown in the picture.

Place the egg tofu in the middle, pour in the beaten eggs, and arrange the shrimp on the surface.

Cover with plastic wrap, steam for 15 minutes, then turn off the heat.

Pour in 20 milliliters of 'Green Plum, Perilla, and Yuzu Flavored Seasoning Sauce,' place shredded green onions in the middle, and splash 5 milliliters of hot corn oil to release the onion fragrance.

The shrimp tamagoyaki is ready, with tender and bouncy shrimp, fresh and soft egg tofu, rich in texture, and healthy with little oil.

Even a kitchen novice can easily handle this dish.