Egg Tofu

Name: Egg Tofu
Cuisine: American
Ingredients: 300 ml Dashi stock; 2 Eggs; 2 tsp dissolved in 40 ml of water Gelatin; 1 tsp Sugar; 1/2 tsp Salt; 1 tbsp Usukuchi soy sauce

cookpad.japan @cookpad_jp

I wanted to eat an egg tofu, so I came up with this recipe (it can be found at a Japanese grocery store, but I didn't feel like buying it). You could just chill chawan-mushi (egg custard), but it would be a little different, so I thought about adding gelatin to make this tofu. Also, I would not add sugar in chawan-mushi, but this egg tofu has some sugar in it.

Check and adjust the cooking time. To maximize the power of the gelatin, chill it in the refrigerator for more than 3 hours. It may be as hard as the chawan-mushi right after cooling it in the ice water, but by chilling it completely, its jiggly texture increases quite a bit. I make it in the morning if we are eating for dinner. Recipe by California mama

cookpad.japan @cookpad_jp

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Ingredients

300 mlDashi stock
2Eggs
2 tspdissolved in 40 ml of water Gelatin
1 tspSugar
1/2 tspSalt
1 tbspUsukuchi soy sauce

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Steps

1

Mix the water and gelatin and microwave it for a few seconds to dissolve it. Check it frequently as it boils over easily.
2

Add and mix the gelatin from Step1 into the cooled dashi stock. Add the beaten egg as well and stir it well, trying not to make the egg foamy.
3

Add all the ingredients and mix until the sugar dissolves completely. Pour the mixture into a large heat-proof container, and steam it in a steamer. Cook it for 3 minutes over high heat, reduce heat to low, slide the lid a little and cook 4 more minutes. Turn off the heat, cover the steamer completely and let it sit for 10 minutes.
4

Take it out after 10 minutes and cool it in ice water. Once it is cooled, chill it in the refrigerator.
5

Once it is completely set (takes about 3-4 hours), scoop it out and put it in a serving bowl, sprinkle the green onions or dashi and enjoy.
6

＊ Add the usukuchi soy sauce or dashi soy sauce in some cold water or dashi stock and use it as a sauce. The ratio should be about 4:1 ＊