Egg Tofu with Soy Milk In a Bowl

Name: Egg Tofu with Soy Milk In a Bowl
Yield: 1 serving
Cuisine: American
Ingredients: 2 Eggs; 300 ml ●Soy milk; 1 tbsp ●Dashi stock granules; 2 tsp ●Soy sauce; 2 tsp ●Mirin; 1 ●Umami seasoning; 80 ml ■ Dashi stock; 1 tbsp ■ Sake; 1 tbsp ■ Mirin; 1 tbsp ■ Soy sauce; 1 tbsp ■ Sugar; 1 tsp ■ Juice of grated ginger; 1 tbsp katakuriko to 2 tablespoons water Katakuriko slurry

cookpad.japan @cookpad_jp

I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu.

Instead of dashi stock, I used soy milk to create a subtle flavour and make the egg tofu more nutritious.
Cover the bowl with cling film before you place it in a steamer. This will ensure smooth egg tofu without small bubbles inside. Set the top surface of the egg tofu by steaming over a high heat, then reduce to low heat to slowly steam the inside. Adjust the amount of the dashi stock granules to taste. Pour over as much Japanese-style ginger an sauce as you like. This sauce might be too sweet for you, so adjust the seasoning to taste. Use a big bowl to make the egg tofu in one go, then spoon it into individual serving dishes. Recipe by yoppy123456789

I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu.

cookpad.japan @cookpad_jp

I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu.

Saved

Ingredients

1 serving

2Eggs
300 ml●Soy milk
1 tbsp●Dashi stock granules
2 tsp●Soy sauce
2 tsp●Mirin
1●Umami seasoning
[Japanese-style an sauce]
80 ml■ Dashi stock
1 tbsp■ Sake
1 tbsp■ Mirin
1 tbsp■ Soy sauce
1 tbsp■ Sugar
1 tsp■ Juice of grated ginger
1 tbspkatakuriko to 2 tablespoons water Katakuriko slurry

Saved

Steps

1

Put the eggs and ● ingredients into a bowl. Mix them all together (try not to make bubbles).
2

Strain the egg mixture into a deepish bowl. Cover with cling film.
3

Bring water in a steamer to the boil. Place the bowl into the steamer (be careful as it is hot) and steam for 3 minutes over a high heat. Reduce the heat to low and steam for further 12-15 minutes.
4

[Make the an sauce] Put all ■ ingredients into a small saucepan. Bring to boil over low heat and thicken with the katakuriko dissolved in water. Turn the heat off.
5

Remove the bowl from the steamer (be careful as it is hot) and transfer the egg tofu to a serving dish. You can eat as it is, but it is nice served with the Japanse-style an sauce over it and sprinkled with chopped green onions.