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Japanese Recipes: Mushimono
Tomago-dofu - Egg "Tofu"
Serves 7. From Tsuji, p216
1 1/4 cups eggs (about 6 eggs)
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.
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
Sauce for Tamago-dofu:
1 cup dashi
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.
Remove custard from pan by lifting on the foil. Cut into squares
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This page created April 4, 2001
Last updated August 02, 2005