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  Added: May 02, 2007  •  Visited (707)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Seasoned Egg Custard
(Tamago Dofu)
What You Need:
  • 6 medium-sized eggs
  • 2 cups ichiban dashi or niban dashi
  • 1 teaspoon salt
  • 1 teaspoon MSG

  • 1 tablespoon usukuchi shoyu (light soy sauce), or substitute 2 teaspoons Japanese all-purpose soy sauce
  • 1 tablespoon mirin (sweet sake), or substitute 2 teaspoons pale dry sherry
  • 6 tablespoons ichiban dashi or niban dashi
  • 2 tablespoons preflaked katsuobushi (dried bonito)

  • 1 teaspoon grated lime rind

  • How To Cook:
    1. To make the sauce, combine the usukuchi shoyu, mirin, 6 tablespoons of dashi and katsuobushi in a 1-quart saucepan. Bring to a boil, over high heat, and then cool to room temperature.

    2. In a large mixing bowl, beat the 6 eggs thoroughly and stir in the 2 cups of dashi, salt and a sprinkle of MSG. Line a 3˝-cup pan or baking dish 2 to 2˝ inches deep with aluminum foil and pour in the egg mixture. Cover the top of the pan tightly with another sheet of foil.

    3. Steam for 4 minutes over high heat in an Oriental steamer or steamer substitute. Lower the heat to moderate and steam for 4 minutes. Then reduce to the lowest heat, open the lid slightly, and cook for another 20 minutes.

    4. Run a knife or thin spatula around the inside of the pan to loosen the custard, cut it into 6 pieces, then dip the bottom of the pan into ice-cold water.

    5. Place a flat plate on top of the pan and unmold the custard. Place the pieces of custard in a bowl of ice water to chill them thoroughly.

    6. Strain the sauce into 6 small dishes and garnish each with a little of the grated lime rind. Serve with the tamago dofu as a light lunch or as part of a Japanese meal.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Dairy » Eggs
    Dish » Sauces & Condiments


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