Gold and silver tofu
When using a steamer, place a baking sheet on top of the container to prevent too much pressure from building up. If the container already has legs, you don't need to use a baking sheet
Please also refer to this page for information on the ingredients introduced in this recipe.
Beat 5 eggs in a bowl with chopsticks, add bonito stock, light soy sauce, and salt, and mix well again
Strain once to remove the chalazae
Place a sheet of parchment paper over a rectangular container as shown in the picture. Place the parchment paper on a steamer and place the container on top. Pour in the strained egg mixture, crush any air bubbles, then cover and steam over high heat for an initial 2 minutes
After 2 minutes, when you have confirmed that the surface of the egg has turned white, create a base with chopsticks on top of the container and place a sheet of parchment paper on top, then cover and steam for a further 20 minutes over low heat. At this time, place chopsticks in the lid to create a gap
Once steamed, remove from heat and let cool (if you don't have time, place in ice water). Once cooled, remove from the baking sheet and cut into bite-sized pieces
Cut the silken tofu into bite-sized pieces, fill a bowl with water, and place the two-colored tofu slices in the water. (Adding ice will make it even more refreshing.) Serve with the mixed [A]
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- Whole eggs
- 5 pieces (about 250cc)
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- Bonito dashi
- 250cc
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- Light soy sauce
- 1 tsp
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- salt
- 1/3 tsp
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- Silk tofu
- 1/2
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[A]
- Bonito dashi
- 2 tbsp
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- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
