Photograph of the finished Tamago tofu

Japan · Đậu hũ trứng Tamago tofu

Tamago tofu

35 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Dashi broth Dashi broth 2 ⅔ cups
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp
  • Photograph of Mirin Mirin 1 ⅓ tbsp
  • Photograph of Salt Salt 0.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz

Method

  1. 1 Beat the eggs very gently, without creating foam, because air bubbles will make the tofu surface porous.
  2. 2 Mix cooled dashi with eggs in a ratio of approximately two parts dashi to one part egg.
  3. 3 Filter the mixture through a fine sieve twice to remove all egg strands.
  4. 4 Pour into molds, skim off any foam from the surface, then steam over low heat for 15 minutes, slightly ajar to allow steam to escape.
  5. 5 Let it cool, then refrigerate for 2 hours. Cut into pieces, drizzle with some cold broth, and sprinkle with chopped scallions.

With an appliance

  • Microwave 30 min

    Replace step 4: loosely cover the mold and microwave on low power (300 W) for 10 minutes, then rest for 3 minutes to allow the egg mass to set smoothly; step 5 remains unchanged.

Start cooking