Creamy Egg Tofu with Japanese-Style An

Creamy Egg Tofu with Japanese-Style An

This is a very smooth and creamy egg tofu served in a Japanese-style an that will warm you up!

Ingredients: 2-3 servings

Soy milk (additive-free)
1 carton (200 ml)
Sukiyaki sauce
1 tablespoon or sweetened mentsuyu with sugar
For Japanese-style scallop and mushroom an
half a tin of scallops (crabmeat or minced meat will be OK)
Mushrooms such as maitake mushrooms
1/2 packet
A mixture of the brine of tinned scallops and water
about 1 cup (or use dashi stock you like)
to taste
Katakuriko dissolved in water
as needed
Chopped green onion or mitsuba
as needed


1. Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
2. Pour the egg mixture into a dish and cover with cling film. Bring the water in a steamer to a boil. Place the dish in the steamer and steam for 2-3 minutes over a medium heat. Turn the heat down to low and continue to steam for a further 18 to 20 minutes.
3. Make the Japanese-style an. Break the scallops into small pieces and mix together with 1 cup of mixture of the brine and water in a pan. Bring to the boil and add the maitake mushrooms. Season with salt.
4. Add the katakuriko dissolved in water to thicken the sauce.
5. Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
6. Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.

Story Behind this Recipe

I got this idea when I made egg custard and from a recipe I learnt from a cookery lesson. I changed the recipe to my taste.
If you can't obtain sukiyaki sauce, mix mentsuyu with sugar instead.