Tamago Tofu (Tamagodofu) is savory egg flan similar to Chawanmushi. Even though it’s called Tofu, it is not made from soy beans. It is really more like custard. Tamago Tofu is simply flavored with salt, Mirin, and Dashi fish stock. This subtle and comforting dish is usually eaten chilled, especially in warm seasons. If you don’t have any appetite from the heat outside, this can be an easy dish to enjoy. It feels great going down on a hot summer day. However, hot Tamago Tofu is also good just like Chawanmushi.
It is important to use good Dashi for Tamago Tofu because there isn’t a lot of other flavors in it. This recipe also has an optional, but highly recommended, sauce to supplement the taste of dish. Chill the sauce as well as the Tamago Tofu. This refreshing dish is perfect in summer. It uses simple ingredients and it’s so easy to make. Try this at home!
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Instructions
- In a large bowl, combine eggs, Dashi, salt and Mirin. Mix very well, and strain.
- Pour the egg mixture into 4 small cups. Place the cups in a steamer covered with a lid, wrapped with cloth, and steam for 12-13 minutes at medium low heat.
- Meanwhile, in a small pot, heat all the ingredients for the sauce until boiling. Cool.
- When the egg mixture is solidified, remove from the steamer. Poke a hole to check the doneness. If the clear liquid seeps through the hole, it’s done.
- Refrigerate until cold for a couple of hours. Pour the sauce over before serving.
