Silky Steamed Egg Tofu with Scallops

Ingredients

• 2 large eggs
• 240 ml additive-free soy milk
• 1 tbsp sweetened mentsuyu (sukiyaki sauce)
• 1/2 tin (approximately 100g) scallops, broken into small pieces
• 1/2 packet maitake mushrooms, roughly chopped
• 200 ml brine from the tin of scallops mixed with water
• 1/2 tsp salt (to taste)
• 1-2 tbsp katakuriko (potato starch) dissolved in a small amount of water
• 1 tbsp chopped green onion or mitsuba (Japanese wild parsley)