Egg Tofu

cookpad.japan
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

Egg Tofu

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

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Ingredients

  1. 300 mlDashi stock
  2. 2Eggs
  3. 2 tspdissolved in 40 ml of water Gelatin
  4. 1 tspSugar
  5. 1/2 tspSalt
  6. 1 tbspUsukuchi soy sauce

Cooking Instructions

  1. 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. 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. 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. 4

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

  5. 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. 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 *

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