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Tamago Dofu

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It's a Japanese egg custard which is usually served cold with dashi based sauce. As its name says, it has a smooth texture like tofu.

Yield: 2 servings

Ingredients:

  • 3 large eggs
  • for seasoning eggs:
  • 1 cup dashi soup
  • 1/2 tsp salt
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 1 tsp sake
  • for sauce:
  • 1/2 cup dashi soup
  • 1/2 Tbsp mirin
  • 1 Tbsp soy sauce

Preparation:

Lightly beat eggs in a bowl. Try not to bubble the eggs. Add cool dashi soup stock, mirin, soy sauce, salt and sake in the egg and mix. Strain the egg mixture. Pour the mixture into a wet stainless steel mold or individual heat resistant cups. Preheat a steamer on high heat. Turn down the heat to low and carefully place the mold or cups in the steamer. Steam for about 15-20 minutes on low heat or until done. Poke a bamboo stick in the tamago dofu and if clear soup comes out, it's cooked through. When it's cooled, chill the tamago dofu in the refrigerator. Combine all the ingredients for sauce in a sauce pan and bring to a boil. Let it cool. Serve the sauce over tamago dofu.

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