Put the eggs and ● ingredients into a bowl. Mix them all together (try not to make bubbles).
Strain the egg mixture into a deepish bowl. Cover with cling film.
Bring water in a steamer to the boil. Place the bowl into the steamer (be careful as it is hot) and steam for 3 minutes over a high heat. Reduce the heat to low and steam for further 12-15 minutes.
[Make the an sauce] Put all ■ ingredients into a small saucepan. Bring to boil over low heat and thicken with the katakuriko dissolved in water. Turn the heat off.
Remove the bowl from the steamer (be careful as it is hot) and transfer the egg tofu to a serving dish. You can eat as it is, but it is nice served with the Japanse-style an sauce over it and sprinkled with chopped green onions.
Story Behind this Recipe
I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu.
Instead of dashi stock, I used soy milk to create a subtle flavour and make the egg tofu more nutritious. Cover the bowl with cling film before you place it in a steamer. This will ensure smooth egg tofu without small bubbles inside. Set the top surface of the egg tofu by steaming over a high heat, then reduce to low heat to slowly steam the inside. Adjust the amount of the dashi stock granules to taste. Pour over as much Japanese-style ginger an sauce as you like. This sauce might be too sweet for you, so adjust the seasoning to taste. Use a big bowl to make the egg tofu in one go, then spoon it into individual serving dishes.