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Japanese · Starter
Tamago-dofu Chilled Egg Tofu
Eggs loosened with twice their volume of seasoned dashi and steamed gently in an insulated mould until they set as smooth as silken tofu, then chilled, cubed and dressed with a cold bonito-dashi sauce and citrus zest.
- YieldServes 4 as a small course (a 20 cm square block)
- Hands-on30 min
- Total1 h 19 min
- Difficulty
Ingredients
custard
- 6eggs (about 300 ml beaten)
- 600 mldashi or light chicken stock, at room temperature
- ½ tspsalt
- 3 tbspmirin
- 3 tbsplight (usukuchi) soy sauce
sauce
- 240 mldashi
- 3 tbspmirin
- 3 tbsplight (usukuchi) soy sauce
- 10 gdried bonito flakes (hana-katsuo), a generous handful
garnish
- 1 tspfinely grated yuzu or lemon zest
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