Easy Ultimate Egg Tofu

Name: Easy Ultimate Egg Tofu
Yield: 1 serving
Cuisine: American
Ingredients: 5 Eggs; 75 ml Shiro-dashi; 2 1/2 cup Water; 2 Egg yolks; 1 and 1/2 tablespoons ★ Shiro-dashi; 1 tsp ★ Sugar; 1 tbsp ★ Mirin; 50 ml ★ Water

cookpad.japan @cookpad_jp

My daughter loves egg dishes. Every time we go to the supermarket in the summer, she asks me to buy egg tofu... They are quite small and expensive, so I decided to make them myself.
The recipe I saw on TV was a bit complicated. You needed to make homemade dashi stock and use usukuchi soy sauce. I used shiro-dashi instead to simplify the recipe. The number of the eggs is still the same, but everything apart from that is changed to my taste.
I like Ichibiki-brand shiro-dashi. It is very balanced. I also use it for dashimaki omelets, chawan-mushi, and hot pots.

When you steam, adjust the heat as you would for chawan-mushi according to the gas or electric hob you have at home. Recipe by eiko mama

cookpad.japan @cookpad_jp

When you steam, adjust the heat as you would for chawan-mushi according to the gas or electric hob you have at home. Recipe by eiko mama

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Ingredients

1 serving

5Eggs
75 mlShiro-dashi
2 1/2 cupWater
2Egg yolks
For the sauce
1and 1/2 tablespoons ★ Shiro-dashi
1 tsp★ Sugar
1 tbsp★ Mirin
50 ml★ Water

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Steps

1

Pour water into a large steamer and bring to a boil. Put all ★ sauce ingredients in a small sauce pan. Bring to a boil. The sauce is ready when the sugar dissolves. Transfer the sauce to a dish and chill in the fridge.
2

To make the egg tofu: Combine the egg and egg yolks in a bowl and beat well. Add the shiro-dashi and water. Strain the mixture into a dish.
3

Pour the egg mixture into the moulds and place in a steamer. Place chopsticks on the moulds and cover with a paper towel (the chopsticks will prevent the paper towel from sticking to the egg mixture).
4

Cover the steamer with a lid and steam over a high heat for 2 minutes. Turn the heat down to low and continue to steam for a further 20 minutes. To check if it is done, insert a toothpick and you should see a clear broth come up from the egg tofu.
5

Put ice and water into a container large enough to accommodate the egg tofu moulds. After steaming place the egg tofu from Step 4 in the container to cool down. Chill in the fridge. When serving, transfer the egg tofu to serving dishes and pour on the sauce from Step 1.