Egg Tofu


Cooking Time

30 mins




For 4 portion(s)

Eggs 5 pcs
Dashi Soup (Bonito flake) 1½ cup
Salt ½ tsp
KIKKOMAN Soy Sauce ⅗ tsp
Dashi Soup (Bonito flake) ½ cup
Salt A little
Potato Starch 2 tsps
Water 4 tsps
KIKKOMAN Soy Sauce 1 tsp
Okura (Optional) 4
  1. Crack the eggs into a bowl and beat them. Add dashi soup, and season with salt and Kikkoman soy sauce. Mix and strain the mixture into a mold. Remove any air bubbles.
  2. Put it in a heated steamer and steam for 12 to 15 minutes over low-medium heat.
  3. Prepare the sauce. Put Dashi soup, Salt, Kikkoman soy sauce and bring to a boil.
  4. Dissolve the potato starch in water and add the mixture into the saucepan. Mix until it thickens.
  5. Gently remove the egg tofu from the container and cut into 4 pieces.
  6. Put it in a serving bowl and gently pour the sauce over it.
  7. Garnish with green vegetables to make it look more presentable.
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