Recipe: Uochiri-Mushi (Steamed Tofu with White Fish)

Uochiri-Mushi (Steamed Tofu W/White Fish)
Yield: 1 Serving

1 egg; 1 each person
white fish; cut to fit the size dish
tofu; cut to fit the size dish
shungiku; (or spinach) just leaves
kobu(dried seaweed); cut to fit the size dish
salt and sake(japanes wine); to taste fish
soy sauce & lemon juice; 2:1 ratio

Season white fish with salt and sake. Put kobu, tofu and fish into deep Chinese dishes in this order respectively. Steam them until the fish is cooked.(for 5-6 min). Add eggs and shungiku(or spinash) and steam them again until the egg becomes a soft-boiled egg. Serve them with lemon juice and soy sauce.