tamago tofu

Egg Tofu is a soft, silken, and creamy Japanese washoku dish made with eggs and dashi. It is steamed, chilled, then served with savory dashi broth. Enjoy the refreshing flavors while it quickly melts away in your mouth.  

Egg Tofu (Tamago Tofu)

eggs (50 g each w/o shell)

dashi (Japanese soup stock)

tsp usukuchi (light-colored) soy sauce

⅛ tsp Diamond Crystal kosher salt

mirin

150 ml dashi (Japanese soup stock) ((⅔ cup minus 2 tsp))

Tbsp usukuchi (light-colored) soy sauce

mitsuba (Japanese parsley) ((optional))

Gather all the ingredients. Set up a steamer with water in the pot. Bring it to a boil, then turn off the heat and keep the lid on. I use a nagashikan (egg tofu ramekin). You can buy it on Amazon (finally they have one!) You can also use a square/rectangular container or individual bowl such as chawanmushi cups.

In a small saucepan, bring 2 Tbsp mirin to a boil and let the alcohol evaporate. When the alcohol smell disappears (after 10–15 seconds), add 150 ml dashi (Japanese soup stock) (⅔ cup minus 2 tsp).

Add 1 Tbsp usukuchi (light-colored) soy sauce and bring it to a boil. Once it‘s boiling, turn off the heat and set aside.

To Make the Sauce

Crack 4 large eggs (50 g each w/o shell) into a bowl and whisk well. Add 2 tsp usukuchi (light-colored) soy sauce, ⅛ tsp Diamond Crystal kosher salt, and 1¼ cups dashi (Japanese soup stock).

Strain the egg mixture through a fine-mesh sieve to achieve a silky, fine texture. I believe this step makes a huge difference in the final result.

Quickly rinse the nagashikan or ramekin under cold running water. Pour the egg mixture into it.

Scoop away the small bubbles on the surface with a spoon. Place the nagashikan or ramekin on a steamer* rack. Tip: After trying this recipe a few more times, I figured out a new trick. It was a bit difficult to remove the hot stainless steel nagashikan from the steamer. However, if you line the bottom and sides of the steamer with a cotton cloth, you can easily use it to pull up the egg tofu ramekin. This also prevents overheating the bottom of the nagashikan from the heat beneath. * As my bamboo steamer didn‘t have enough height for my egg tofu ramekin to go inside, I used a 5½ QT Le Creuset Dutch oven and an 8⅝&quot; round cooling rack as a steamer.

Close the lid wrapped with a large kitchen towel; otherwise, the condensation collecting on the lid will drop onto your Tamago Tofu and ruin it. Leave the lid slightly ajar so it won&#39;t get super hot inside the pot but just hot. Steam on the lowest heat possible on the stove for 20 minutes, or until a skewer inserted comes out clean.

Once it’s done, take the ramekin or nagashikan out of the steamer immediately. Let it cool completely on the countertop and chill in the refrigerator for 2 hours. If you plan to serve immediately, place the nagashikan in an ice water bath to cool.

Run the knife along the edges of the nagashikan and slide out the Tamago Tofu.

Cut into 4 to 6 pieces. Transfer to a serving plate/bowl. Pour the sauce and garnish with mitsuba (Japanese parsley) (if using).

To Make the Egg Tofu

Store in the refrigerator for up to 2 days. You can‘t freeze Tamago Tofu as the texture will change.

To Store

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The most viewed tamago tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Egg Tofu (Tamago Tofu)

The most viewed tamago tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine