Name: Egg Tofu (Tamago Tofu)
Cuisine: 和食
Ingredients: 3 eggs (medium); 150 ml dashi (A, for egg mixture); 1/2 tsp light soy sauce (A); 1 tsp mirin (A); 240 ml dashi (B, for savory broth); 2 tbsp light soy sauce (B); 2 tbsp mirin (B); 4 okra pods; A pinch of salt (for rubbing okra); Grated ginger, to taste; Green yuzu zest, to taste

About "Egg Tofu (Tamago Tofu)"

Chef Masahiro Kasahara introduces an authentic egg tofu recipe that anyone can easily make at home. Instead of using a special mold, this recipe utilizes a skillet and plastic wrap to shape the tofu into beautiful, intact rounds (chakin-shibori style). By using less dashi than in chawanmushi (savory egg custard), the egg mixture sets firmly, and straining it through a fine-mesh sieve ensures an incredibly silky texture. Served with salt-rubbed okra, chilled savory dashi broth, and a sprinkle of green yuzu zest, this dish transforms into a restaurant-quality summer delicacy.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Egg Tofu (Tamago Tofu)"

Seasoning
- Since salt and sugar do not dissolve easily in raw eggs, use only liquid seasonings (light soy sauce and mirin). Light soy sauce also helps preserve the beautiful, natural yellow color of the eggs.
Prep
- Always strain the egg mixture through a fine-mesh sieve. This is an essential step to achieve an ultra-smooth texture and remove any impurities like eggshells.
Shaping
- Line a cup with plastic wrap, pour in the egg mixture, and twist the top tightly to squeeze out any air before securing with a rubber band. This pouch method requires no mold and prevents the tofu from breaking.
Heat control
- Starting on low heat will prevent the skillet from heating up due to the cold cups and egg mixture, causing it not to set. Steam on high for 1 minute to fill the pan with steam, then reduce to low for 14 minutes.
Doneness check
- The tofu is done when it feels springy like cheese to the touch. Once steamed, cool rapidly in ice water or let it cool to room temperature before chilling in the refrigerator.
Plating
- Plate the egg tofu with the wrinkled side facing down and the smooth, round side facing up. Any air bubbles on the surface can be easily hidden by placing the okra garnish over them.
Finishing
- Grate a little green yuzu zest over the top to add a refreshing citrus aroma, instantly elevating the dish to a professional level.
Prep
- Rubing the okra with salt (shiozuri) removes the fuzzy hairs, improving texture and enhancing its bright green color when boiled. Boil for 30 seconds while stirring, then plunge into ice water to stop cooking.

Ingredients for "Egg Tofu (Tamago Tofu)"

11 items

* Tap ingredient names to find on Amazon

3eggs (medium)
150ml dashi (A, for egg mixture)
1/2tsp light soy sauce (A)
1tsp mirin (A)
240ml dashi (B, for savory broth)
2tbsp light soy sauce (B)
2tbsp mirin (B)
4okra pods
Apinch of salt (for rubbing okra)
Gratedginger, to taste
Greenyuzu zest, to taste

How to Make "Egg Tofu (Tamago Tofu)"

1
Crack 3 eggs into a bowl and whisk thoroughly to break up the egg whites without creating foam.
2
Add 150 ml of dashi (A), 1/2 tsp of light soy sauce (A), and 1 tsp of mirin (A). Mix well, then strain through a fine-mesh sieve.
3
Line small cups (like teacups) with a generous amount of plastic wrap, leaving plenty of overhang, and pour the strained egg mixture evenly into them. Gather the plastic wrap tightly at the top to squeeze out any air, forming a small pouch (like a teru teru bozu doll), and secure it tightly with a rubber band.
4
Sprinkle salt over 4 okra pods and rub them with your palms to remove the fuzzy hairs. Boil them in boiling water for about 30 seconds while stirring, then immediately plunge them into ice water to preserve their bright green color. Once cooled, trim off the stems and caps, and slice them diagonally into bite-sized pieces.
5
In a saucepan, combine 240 ml of dashi (B), 2 tbsp of light soy sauce (B), and 2 tbsp of mirin (B). Bring to a boil to cook off the alcohol, then turn off the heat and chill thoroughly in ice water.
6
Bring water to a boil in a skillet and place the egg pouches inside (still in their cups). Cover with a lid and steam on high heat for 1 minute to fill the skillet with steam.
7
Reduce the heat to low and steam gently for 14 minutes. They are done when they feel springy to the touch, similar to cheese.
8
Once steamed, submerge the pouches directly into ice water to cool them rapidly (if you are not in a hurry, let them cool slightly at room temperature, then chill in the refrigerator).
9
Gently remove the chilled, set egg tofu from the plastic wrap and place them in serving bowls with the wrinkled side (from the knot) facing down.
10
Pour a generous amount of the chilled savory broth around the tofu, top with a small mound of grated ginger, and garnish with the okra. Finish by grating a little green yuzu zest over the top.

Detailed Commentary on "Egg Tofu (Tamago Tofu)"

* Content organized by topics from the video.

Kasahara's Intro & the Appeal of Egg Tofu

Chef Masahiro Kasahara kicks off the video with a humorous impression of a classic retro Braun shaver commercial. He shares his funny ambition of being interviewed in front of Ebisu Station about his fast-growing beard. The star of today's video is Egg Tofu (Tamago Tofu), a classic Japanese summer dish that pairs perfectly with a cold beer. Unlike chawanmushi, egg tofu is made slightly firmer so it can be sliced and served chilled. While it is traditionally made using a special steamer and square metal molds, Chef Kasahara shares a foolproof professional hack using a simple skillet and plastic wrap so anyone can easily make it at home.

Golden Ratio & Tips for a Silky Texture

We begin by preparing the egg mixture. Crack 3 medium eggs into a bowl and whisk thoroughly to break up the whites without creating foam. Add 150 ml of cold dashi (made from bonito and kelp), 1/2 tsp of light soy sauce, and 1 tsp of mirin. Since salt and sugar do not dissolve easily in raw eggs, professionals prefer liquid seasonings. Using light soy sauce also preserves the beautiful, natural yellow color of the eggs. The main difference between egg tofu and chawanmushi is the amount of dashi; egg tofu uses less liquid to ensure it sets firmly enough to be sliced. Finally, straining the mixture through a fine-mesh sieve is crucial to remove any egg chalaza or shell fragments and achieve an ultra-smooth texture.

The Plastic Wrap Pouch Hack

To shape the tofu into beautiful rounds without a mold, Chef Kasahara uses small cups like teacups. Line each cup with a generous sheet of plastic wrap, leaving plenty of overhang to make wrapping easier later. Pour the strained egg mixture evenly into the cups. Gather the edges of the plastic wrap and twist tightly at the top, squeezing out any air to form a pouch (resembling a traditional Japanese 'teru teru bozu' paper doll), then secure it tightly with a rubber band. This pouch method eliminates any risk of the tofu breaking when unmolded, resulting in adorable, perfectly round egg tofu. You can also customize it by adding crab sticks, shrimp, or mitsuba parsley inside.

Preparing Okura and Savory Broth

For a touch of summer color, prepare the okra garnish. Sprinkle salt over 4 okra pods and rub them with your palms (a technique called 'shiozuri'). This removes the fuzzy hairs for a better texture and enhances their vibrant green color when boiled. Since okra is hollow and tends to float, stir them constantly while boiling for 30 seconds, then immediately plunge them into ice water to stop the cooking. Meanwhile, prepare the savory broth ('umadashi'). Combine 240 ml of dashi, 2 tbsp of light soy sauce, and 2 tbsp of mirin in a saucepan and bring to a boil. Once the alcohol from the mirin evaporates, turn off the heat and chill the broth thoroughly in ice water. Diluted store-bought tsuyu can also be used as a quick shortcut.

Skillet Steaming & Temperature Control

Bring water to a boil in a skillet and place the egg pouches (still in their cups) inside. Cover with a lid and steam on high heat for 1 minute. Starting on low heat would prevent the skillet from reaching the necessary temperature because the cups and egg mixture are cold, resulting in a failure to set. Therefore, blasting it on high heat initially to fill the pan with steam is crucial. After 1 minute, reduce the heat to low and steam gently for 14 minutes. The tofu is ready when it feels springy like cheese. Once done, submerge the pouches in ice water to cool them rapidly. If you are not in a rush, you can simply let them cool to room temperature and then chill them in the refrigerator.

Plating & Professional Finishing Touches

Trim the stems and caps off the chilled okra, then slice them diagonally into bite-sized pieces. Gently unmold the set egg tofu from the plastic wrap, taking care not to tear the surface. Place them in bowls with the wrinkled side facing down and the smooth, round side facing up. Pour a generous amount of the chilled savory broth around the tofu and top with a small mound of grated ginger. Even if the tofu develops a few tiny air bubbles ('su') on the surface, you can easily hide them with the okra garnish. Finally, grate a little green yuzu zest over the top if available. The refreshing citrus aroma instantly elevates this dish to a restaurant-quality masterpiece.

Tasting Session & Hilarious Banter

During the tasting, Chef Kasahara is delighted by the silky texture and the refreshing, chilled broth, noting that it makes him feel like he's at a high-end pub enjoying a cold beer. His assistant, Ryo-kun, and a female staff member join the tasting. When Ryo-kun, who has a shaved head, appears, Chef Kasahara jokingly compares his head to the round egg tofu, calling him 'Hairy Egg,' which erupts the kitchen into laughter. Ryo-kun confidently remarks, 'When I made this for staff meals using a mold before, it fell apart, but this wrap method is foolproof. I'll present this as my own idea next time.' Chef Kasahara quickly fires back, threatening to sue him for plagiarism and calling him a 'small-minded egg' (komono-tamago), wrapping up the video in a warm and hilarious atmosphere.

About 【賛否両論】笠原将弘の料理のほそ道

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