This dish is called ‘Tamago Dōfu’ (Egg Tofu) in Japan, but it is not Tofu at all. It is Savoury Egg Custard, that is cooked in a way similar to Chawanmushi (Japanese Savoury Custard Soup). ‘Chawanmushi’ is served hot, but this Savoury Egg Custard is served cold. The texture is firmer than ‘Chawanmushi’.
4 large Eggs
*The ratio of the volume of Eggs : Soup is 1 : 1.5. If the volume of 4 Eggs is 200ml, you would need 300ml Soup. 4 large Eggs would be about 200ml.
*Note: Use 300ml of this soup to mix with Eggs, and use 100ml to make sauce
400ml Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder
1/2 teaspoon Salt
1 teaspoon Soy Sauce *plus extra, see Step 2
1 teaspoon Mirin
- Make Clear Soup. Heat Dashi Stock in a saucepan and season with Salt, Soy Sauce and Mirin. Transfer 300ml to a measuring jug, and allow it cool slightly while you are preparing Eggs and equipments.
- Add extra 1 teaspoon Soy Sauce to the remaining soup. This will be the sauce. Transfer to a small bowl. When it is cool, chill in the fridge.
- Whisk Eggs in a mixing bowl, and add slightly cooled (but still quite hot) 300ml Soup gradually, a small amount at a time, and mix well. *Note: This way you can make warm mixture.
- Pour the egg mixture through a fine strainer such as tea strainer into 4 heat-proof cups or ramekins.
- Heat the steamer and bring the water to the boil. *Note: Today I used a pot and a flat steamer rack.
- Reduce the heat to LOW, carefully place the cups or ramekins in the steamer, cover with the lid wrapped with a tea towel, then cook with gentle steam for 6 minutes. Keep the lid on, and leave for 15 minutes.
- *Note: If the steam was too strong, the egg mixture would bubble up. To achieve smooth silky texture, steam gently, and cook with remaining heat.
- When cool enough, place in the fridge to chill.
- Pour the chilled sauce over before serve. *Note: Grated Yuzu Rind would be a great additional topping.