Name: Cold Egg Custard (Tamago-dōfu )
Yield: Serves 4.
Cuisine: Japan
Ingredients: Drop of usu kuchi shōyu (light soy sauce); 2–3 teaspoons finely minced scallion(s); ⅔–¾ cup cold dashi (Basic Soup Stock); 1 teaspoon mirin (syrupy rice wine); 1 teaspoon grated fresh ginger; ½ teaspoon usu shōyu (light soy sauce); 3 large eggs; ½ teaspoon sugar; ½ tablespoon mirin (syrupy rice wine); Pinch of salt; ⅓ cup dashi (Basic Soup Stock); Pinch of sugar

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Cool and smooth, this custard makes a lovely side dish for a summer luncheon or dinner.

Ingredients

3 large eggs
⅔–¾ cup cold dashi (Basic Soup Stock)
1 teas

Asia
Japan
Side dish
Vegetarian
Summer

Method

Break the eggs into a measuring cup and beat them until well combined. Let the foam settle a bit before reading the measurement; you should have ⅔–¾ cup beaten eggs. Pour the eggs into a bowl and measure out an equal amount of basic soup stock. Stir the eggs and stock before adding

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Cold Egg Custard

Tamago-dōfu

Ingredients

Method

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