1. Food

Tamago Dofu

User Rating 4 Star Rating (1 Review)

By

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.

User Reviews

 4 out of 5
A Few Challenges, but Tasty..., Member GothicSidhe

When I made this, the custard cup I used to steam the mixture in was too small! It was a 6 oz. cup, and when the mixture was steamed, it overflowed. Also, when the tamago dofu cooled, it fell, leaving a rather large depression in the center. I decided at that point not to turn it out of the custard cup, but to just pour the sauce into the depression. It worked fine and was quite tasty, but was more like a soup with egg custard than anything that resembled the picture next to the recipe! All in all, it was still delicious and I will try making this again, hopefully with even better results! Wish me luck!

Write a review

0 out of 0 people found this helpful.
Was this review helpful to you? Yes | No

  1. About.com
  2. Food
  3. Japanese Food
  4. Tofu & Meat & Veges
  5. Egg Recipes
  6. Tamago Dofu

©2014 About.com. All rights reserved.