Sea urchinFrostedTofuServed with sakeSalmonSeedsIngredients: 350g of tofu, 30g of sea urchin, 30g of rocket greens, 60g of fresh salmon roe, 3 tablespoons of soy sauce, 2 tablespoons of sake, half a teaspoon of salt,Black pepperhalf a teaspoon,Kelp flakes1 tea scoop, Japanese clear broth sauce, 2 kelp pieces, 2 liters of water, 400g of kelp flakes

Frosted sea urchin tofu with sake and salmon roeSeedsMakes:
1. Prepare the clear broth sauce: mix kelp, water, and kelp flakes, simmer for one hour, then turn off the heat to prepare.Cookfor 1 hour, turn off the heat and set aside.Learn to cook

2. Mix salmon roe and soy sauce, place in the freezer for 1 hour, then set aside.
3. Cut tofu into slices, put sea urchin on top, add salmon roe and kelp flakes, place rocket greens on top, pour the sauce in a bowl over the tofu, add olive oil,Olive oilsalt, black pepper, then pour the sauce over the tofu to complete.