Creamy Egg Tofu with Japanese-Style An
Creamy Egg Tofu with Japanese-Style An

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, creamy egg tofu with japanese-style an. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Creamy Egg Tofu with Japanese-Style An is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Creamy Egg Tofu with Japanese-Style An is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have creamy egg tofu with japanese-style an using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Egg Tofu with Japanese-Style An:
  1. Get 2 Eggs
  2. Make ready 1 carton Soy milk (additive-free)
  3. Prepare 1 tbsp or sweetened mentsuyu with sugar Sukiyaki sauce
  4. Take 1 half a tin of scallops For Japanese-style scallop and mushroom an
  5. Take 1/2 packet Mushrooms such as maitake mushrooms
  6. Take 200 ml A mixture of the brine of tinned scallops and water
  7. Take 1 Salt
  8. Prepare 1 Katakuriko dissolved in water
  9. Prepare 1 Chopped green onion or mitsuba

Egg Tofu (Tamago Tofu) 玉子豆腐 - 'Midnight Diner: Tokyo Stories' • Just One Cookbook. Soft, silken, creamy Egg Tofu made with eggs and dashi. · Onsen Tamago literally means 'hot spring eggs' in Japanese. It refers to eggs that were originally prepared in hot spring water to create silky egg whites. There is Japanese-style egg tofu that is different from this tube-shaped tofu made with eggs.

Instructions to make Creamy Egg Tofu with Japanese-Style An:
  1. Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
  2. Pour the egg mixture into a dish and cover with cling film. Bring the water in a steamer to a boil. Place the dish in the steamer and steam for 2-3 minutes over a medium heat. Turn the heat down to low and continue to steam for a further 18 to 20 minutes.
  3. Make the Japanese-style an. Break the scallops into small pieces and mix together with 1 cup of mixture of the brine and water in a pan. Bring to the boil and add the maitake mushrooms. Season with salt.
  4. Add the katakuriko dissolved in water to thicken the sauce.
  5. Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
  6. Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.

It is important not to confuse egg tofu with vegan egg tofu scrambles where you substitute tofu for the egg in a scramble. Silken is Japanese style and is Silken tofu is the creamiest type of tofu because it is unpressed and it is labeled with different consistencies. This cold tofu with century egg belongs to that genre. It's a childhood treat that I enjoyed so much growing up. During the curing process, the yolk turns from yellow to greyish dark green with a creamy consistency.

So that is going to wrap it up with this exceptional food creamy egg tofu with japanese-style an recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!