Egg Tofu Recipe ( Tamago Tofu 玉子豆腐 )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Tamago Tofu ( Egg Tofu or 玉子豆腐 ) is a savory Egg flan similar to Chawanmushi. It's called Tofu but in reality there is no soy beans whatsoever. It is not made from soy beans. It is basically a Japanese version of the western Custard Pudding flavored with Salt, Mirin, and Dashi fish stock.

Tamago Tofu is normally served chilled, especially in warm seasons. The sauce on top is optional but highly recommended.

 

 

 

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Skill Level:	Time: 3 Hours
Price:	Serves: 4 People

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Ingredients:

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Directions:

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01 - Combine Eggs, Dashi, salt and Mirin in a large bowl. Make sure to mix well and then strain.

02 - Pour the Egg mixture into 4 small cups.

03 - Place the 4 small cups in a steamer and covered with a lid wrapped with cloth, and steam for about 12 minutes at medium low heat.

04 - Meanwhile, in a small pot, heat all the Sauce Ingredients until boiling. Turn off the heat and place on the side untill cool. Cover with Cling film and let it cool in the fridge.

05 - When the Egg mixture is solidified, remove from the steamer.

06 - Using a toothpick, poke a hole to check if the Tamago Tofu is ready. If the pick comes out clear, then it's done.

07 - Refrigerate for a couple of hours.

08 - When you want to serve it, remove it frm the fridge, pour the sauce over before serving.

 

 

 

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Written by: Uncut Recipes

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