Egg Tofu

1. 1

   Mix the water and gelatin and microwave it for a few seconds to dissolve it.

2. 2

   Check it frequently as it boils over easily.

3. 3

   Add and mix the gelatin from Step1 into the cooled dashi stock.

4. 4

   Add the beaten egg as well and stir it well, trying not to make the egg foamy.

5. 5

   Add all the ingredients and mix until the sugar dissolves completely.

6. 6

   Pour the mixture into a large heat-proof container, and steam it in a steamer.

7. 7

   Cook it for 3 minutes over high heat, reduce heat to low, slide the lid a little and cook 4 more minutes.

8. 8

   Turn off the heat, cover the steamer completely and let it sit for 10 minutes.

9. 9

   Take it out after 10 minutes and cool it in ice water.

10. 10

    Once it is cooled, chill it in the refrigerator.

11. 11

    Once it is completely set (takes about 3-4 hours), scoop it out and put it in a serving bowl, sprinkle the green onions or dashi and enjoy.

12. 12

    * Add the usukuchi soy sauce or dashi soy sauce in some cold water or dashi stock and use it as a sauce.

13. 13

    The ratio should be about 4:1 *

No additional tips available.