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.
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.
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.
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.
Cut into 4 to 6 pieces. Transfer to a serving plate/bowl. Pour the sauce and garnish with Mitsuba (if you have any).
Equipment you will need:
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.