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Tamago–dofu is a Japanese savory egg custard that usually served cold as an appetizer. The texture is cold, smooth, soft and light, so it’s good for the summer dish.
Making and tasting Tamagodofu is similar to chawanmushi, When we eat the chawanmushi, we can enjoy combination with various ingredients. On the other hand, there are very few ingredients, we enjoy smooth texture and dashi flavor of tamagodofu.
Recipe: Tamagodofu
Ingredients (4-6 servings)
• 4 eggs
• 1 cup (200ml) dashi stock
• 2 teaspoons soy sauce
• 1 pinch salt
Sauce (optional)
• 1/2 cup dashi stock
• 1 teaspoon soy sauce
• 1 teaspoon soy sauce
Equipments
• Heat-proof molds or cups or glasses
• Strainer
• Strainer
Directions
1. Preheat the oven to 302 ℉ (150℃) and boil the water. Beat the egg well and put into the dashi, soy sauce, and salt. Mix all ingredients well.
1. Preheat the oven to 302 ℉ (150℃) and boil the water. Beat the egg well and put into the dashi, soy sauce, and salt. Mix all ingredients well.
2. Pour the egg mixture into the square mold or a cup with strainer.
3. Place the mold in the baking tray and pour the boiled water in the tray.
4. Cover the mold with tin foil, and bake until set, about 40-50 minutes. Leave to cool with a fridge. After cooling it, cut and serve that you like.
Optional
Pour the sauce, garnish with grated ginger, mituba leaves, or yuzu citrus.
Note
1. You can use any heat- proof molds or cups.
2. If you don’t have bonito dashi, you can use the vegetable stock instead.
2. If you don’t have bonito dashi, you can use the vegetable stock instead.
If you need some other egg recipes, here! EGG RECIPES
