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Easy Ultimate Egg Tofu

Easy Ultimate Egg Tofu

In the hot summer, this chilled and creamy dish is the best! I love eggs. You won't want to buy egg tofu in a supermarket again after eating this.

Ingredients: Makes enough to fill 1 egg tofu mold and 2 chawan-mushi cups

Eggs
5
Shiro-dashi
75 ml
Water
3 cups
Egg yolks
2
For the sauce
★ Shiro-dashi
1 and 1/2 tablespoons
★ Sugar
1 teaspoon
★ Mirin
1 tablespoon
★ Water
50 ml

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.

Story Behind this Recipe

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.