Egg Tofu

Egg Tofu

Delicious homemade egg tofu served hot when it's cold, and cold when it's hot.

Ingredients: 2-3 servings

Soy milk
200 ml
Dashi soup stock (granules)
4-5 g
to taste
Yuzu or mitsuba, if available
to taste


1. Put the soy milk and soup stock granules in a heat-resistant bowl. Microwave for 1 minute and mix well. Make sure the soup stock granules are fully dissolved. Let cool.
2. Beat the eggs in a separate bowl and strain through a sieve. Mix into the mixture from Step 1.
3. Place the heat-resistant bowl into a pot and fill the pot with hot water to halfway up the sides of the bowl. Cover and cook over a high heat for a little less than a minute. Reduce the heat to low and cook for 11 minutes.
4. Scoop the cooked egg tofu from Step 3 and transfer to a serving dish. Dilute the mentsuyu with water and pour over the top. Top with chopped mitsuba or yuzu, if available. Enjoy.

Story Behind this Recipe

This recipe is based on one for regular chawanmushi (steamed savory custard).