Tamago Tofu (Egg Tofu) 玉子豆腐 | Easy Japanese Recipes at JustOneCookbook.com

Egg Tofu (Tamago Tofu)

Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: tamago tofu
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
Servings: 4

Soft, silken, creamy Egg Tofu made with eggs and dashi.  It is steamed, chilled, then served with savory dashi broth.  Enjoy the refreshing flavors while it quickly melts away in your mouth.  






  1. Gather all the ingredients. Set up a steamer with water in the pot, and bring to boil (and turn off and keep the lid on).
    Egg Tofu 1

Make the Sauce

  1. In a small saucepan, bring 2 Tbsp mirin to boil and let the alcohol evaporate. When the alcohol smell disappears (after 10-15 seconds), add 150 ml dashi.

    Egg Tofu 2
  2. And add 1 Tbsp usukuchi soy sauce and bring to boil. Once boiling, turn off the heat and set aside.
    Egg Tofu 3

Make Egg Tofu

  1. Crack the eggs and whisk well. Add 2 tsp usukuchi soy sauce, pinch of kosher salt, and 300 ml dashi.
    Egg Tofu 4
  2. Strain the egg mixture in the fine mesh sieve to achieve silky fine texture. I believe this step makes a huge difference with the final result.
    Egg Tofu 5
  3. Quicklly rinse the Nagashikan (Tamago Tofu ramekiunder cold running water and pour the egg mixture into the Nagashikan.
    Egg Tofu 6
  4. Scoop small bubbles on the surface with a spoon. Place the Nagashikan (or ramekin) on the steamer rack.  After trying this recipe a few more times, I also figured out a new trick. It was a bit harder to take it out the hot stainless steel Nagashikan. If you place a piece of cotton cloth underneath and sides, you can easily pull up using the cloth later. This also prevents overheating the bottom of Nagashikan from the heat beneath.

    Egg Tofu 7
  5. Close the lid wrapped with a large kitchen towel; otherwise, the condensation built on the lid will drop onto your Tamago Tofu and ruin it. The pot should be left with the lid slightly ajar so inside the pot will not be super hot, but hot enough. Steam on the lowest heat possible on the stove for 20 minutes, or until the skewer inserted comes out clean.
    Egg Tofu 8
  6. Once it’s done, take out from the steamer immediately and let cool on the counter top and chill in the refrigerator for 2 hours. If you plan to serve immediately, place the Nagashikan in the ice water to cool.

    Egg Tofu 9
  7. Run the knife around the Nagashikan and slide out the Tamago Tofu.
    Egg Tofu 10
  8. Cut into 4 to 6 pieces. Transfer to a serving plate/bowl. Pour the sauce and garnish with Mitsuba (if you have any).

    Egg Tofu 11

Recipe Notes

Equipment you will need:

(or a square/rectangular container, or individual such as chawanmushi cups) You can buy on Amazon (finally they have one!) or check this site to purchase.

(As my bamboo steamer didn't have enough height for my egg tofu ramekin to go inside, I used a 5 1/2 QT Le Creuset Dutch oven and a 8 5/8" round cooling rack as a steamer.)



Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.