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Japanese Recipes: Mushimono
"Steamed Things"

Tomago-dofu

This dish is not actually tofu but the texture is very much like silken tofu. It is also served in the same manner as tofu; in blocks with a bit of sauce poured over them. The dish is fairly salty; people either love the texture or they hate it.

Tomago-dofu - Egg "Tofu"

Serves 7. From Tsuji, p216

1 1/4 cups eggs (about 6 eggs)
2 1/2 cups dashi
1 tsp salt
3 tbsp mirin
3 tbsp light soy sauce

Beat eggs gently until thoroughly mixed but do no allow to froth (I found that twirling a whisk between my hands allowed it to mix the eggs without introducing air). In a separate bowl, mix dashi, salt, mirin, and soy sauce and stir until salt dissolves completely.
Pour dashi mixture into eggs and stir until mixed. Strain through a sieve or a colander lined with cheesecloth. 

Heat a large bamboo steamer over a pot of boiling water. Line 8" baking pan with foil sticking out on 2 sides. Pour egg mixture into pan and cover pan tightly with foil. Place in the bamboo steamer and steam for 30 minutes.

Test with a toothpick - clear broth should seep out of hole. Force-cool the pan in ice water and refrigerate for several hours or overnight.

Sauce for Tamago-dofu:

1 cup dashi
3 tbsp mirin 3/4 cups
3 tbsp light soy sauce 3/4 cups
1 cup bonito flakes

Bring dashi, mirin, and soy sauce to a boil. Add bonito flakes and lower heat to medium. Allow to slowly come up to a boil again. Remove from heat. Strain into a metal bowl through a sieve lined with 2 layers of cheesecloth. Force cool in ice water. Refrigerate.

To Serve:

Remove custard from pan by lifting on the foil. Cut into squares (5x5).
Place 3 squares in each dish and pour 2 tbsp sauce over squares. Garnish with a leaf of kinome or mitsuba.

All content copyright the author, Jennifer Munson munson.jennifer@gmail.com The author makes no guarantees for instructions and recipes on this site; neither does she accept responsibility for their outcomes. Verbatim copies may be made for educational purposes only provided they contain original copyright marking.

This page created April 4, 2001

Last updated August 02, 2005