Egg Tofu with Soy Milk In a Bowl

Egg Tofu with Soy Milk In a Bowl

I add soy milk to egg tofu to make it richer and more nutritious. It's easy made in a bowl. When serving, spoon as much as you like from the bowl into a serving dish.

Ingredients: 1 bowlful

●Soy milk
300 ml
●Dashi stock granules
1 scant tablespoon
●Soy sauce
2 teaspoons
2 teaspoons
●Umami seasoning
as needed
[Japanese-style an sauce]
■ Dashi stock
80 ml
■ Sake
1 tablespoon
■ Mirin
1 tablespoon
■ Soy sauce
1 tablespoon
■ Sugar
1 tablespoon
■ Juice of grated ginger
1 teaspoon
Katakuriko slurry
1 tablespoon katakuriko to 2 tablespoons water


1. Put the eggs and ● ingredients into a bowl. Mix them all together (try not to make bubbles).
2. Strain the egg mixture into a deepish bowl. Cover with cling film.
3. 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.
4. [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.
5. 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.