Delicious Street

Soft Tofu and Egg Custard





Soft Tofu and Egg Custard

Easy Recipe for Soft Tofu and Egg Custard, Perfect for a Meal!

Here’s a recipe for soft tofu and egg custard that’s so satisfying, it can easily be a meal on its own. Its incredibly smooth and fluffy texture makes it a delightful dish, packed with nutrients.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Eggs / Dairy
  • Occasion : Everyday
  • Cooking : Steamed
  • Servings : 2 servings
  • Difficulty : Beginner

Ingredients
  • 1/2 pack (approx. 150-200g) silken tofu
  • 5 large eggs
  • 1 stalk fresh green onion
  • 1 packet (approx. 90g) imitation crab meat (kani)
  • 0.5 Tbsp salt (adjust to taste)
  • 1 Tbsp cooking wine (mirin or sake)
  • 1 Tbsp sesame oil
  • 100ml water or dashi broth

Cooking Instructions

Step 1

First, carefully check and prepare all the ingredients listed for this recipe. Fresh ingredients are the foundation for delicious cooking!

Step 2

Wash one stalk of fresh green onion thoroughly and chop it finely into about 0.5cm pieces. The aromatic flavor of the green onion will enhance the custard’s taste.

Step 3

Prepare one packet (approx. 90g) of imitation crab meat, easily found at most supermarkets. Chop the imitation crab into small pieces, about 1cm in length, for easy eating.

Step 4

For that wonderfully soft texture, use only 1/2 pack (approx. 150-200g) of silken tofu. Carefully remove it from the packaging and set it aside.

Step 5

Get a ttukbaegi (Korean earthenware pot) or a small pot suitable for 1-2 servings. Do NOT turn on the stove yet! Crack 5 large eggs directly into the ttukbaegi or pot. We’ll turn on the heat only after adding all the ingredients, so please wait a moment.

Step 6

Add 0.5 tablespoon of salt to eliminate any eggy smell and add a savory depth. You can also use 0.5 Tbsp of soup soy sauce for a richer flavor.

Step 7

Add 1 tablespoon of cooking wine to remove any unpleasant odor from the eggs and ensure a tender texture. If you don’t have cooking wine, mirin or sake can be used as substitutes.

Step 8

Generously add 1 tablespoon of sesame oil to bring out a nutty aroma and rich flavor. The fragrant notes of sesame oil will elevate the taste of the egg custard.

Step 9

Pour in 100ml of water or dashi broth to ensure the tofu and egg custard is moist and creamy. Using dashi broth will provide an even deeper and more complex flavor.

Step 10

Now, add the finely chopped green onions and imitation crab meat that you prepared earlier into the ttukbaegi or pot. Gently stir to combine all the ingredients evenly.

Step 11

Finally, add the 1/2 pack of silken tofu. You can add it as a whole block or gently break it apart with your hands. The softness of the silken tofu will blend beautifully with the eggs, creating a fantastic texture.

Step 12

Now, turn on the stove to medium heat. Once the eggs begin to coagulate and form soft curds, continuously stir gently with a spatula or spoon to prevent sticking to the bottom. When the egg mixture forms soft, curd-like clumps, immediately turn off the heat. Be careful not to overcook, as it can become dry.

Step 13

After turning off the heat, cover the pot with a lid and let it steam for about 5 minutes. This step allows the custard to cook through evenly and become even more tender. Your soft and fluffy tofu and egg custard is now ready, making it a wonderfully nutritious meal!



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