Egg tofu

Japanese food

Egg dishes

We make egg tofu to eat by scooping it out of a hot soup stock pot. Basically, it is steamed in the same way as chawanmushi, but it is harder than chawanmushi, so the crust is easier to put in. You can make it beautifully by carefully straining the eggs with a colander, covering them with paper so that they do not directly hit the bowl, and using chopsticks to create a way out of steam for the steam.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 30 minutes

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How to make it

The egg and dashi ratio are the same. This time we will use 5 eggs (approximately 300cc), so the amount of dashi will be 300cc.

Split five eggs into a heat-resistant bowl and mix well. Add 300cc of bonito dashi, salt and light soy sauce, mix and strain it through a colander. (Throw away the remaining eggs from the colander because they don't have a bad mouthfeel.)

Cover the bowl with kitchen paper or something similar and steam the whole bowl in a steamer with enough steam. First, it takes 2 minutes on high heat, then the chopsticks are placed in the lid of the kiln to make a gap, then over low heat for about 15 minutes.

Meanwhile, put about 1/3 of the bonito soup stock in a small pot and boil it.