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 Servings


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.

Clear Soup
*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

  1. 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.
  2. 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.
  3. 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.
  4. Pour the egg mixture through a fine strainer such as tea strainer into 4 heat-proof cups or ramekins.
  5. Heat the steamer and bring the water to the boil. *Note: Today I used a pot and a flat steamer rack.
  6. 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.
  7. *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.
  8. When cool enough, place in the fridge to chill.
  9. Pour the chilled sauce over before serve. *Note: Grated Yuzu Rind would be a great additional topping.