Silken Tofu and Egg Custard
Silky Smooth Tofu Egg Custard for a Delicious and Healthy Meal!
Experience the ultimate tenderness! Try making this silken tofu egg custard using the double-boiling (chawanmushi) method for an even smoother and more delightful texture.
Ingredients
- 2 eggs
- 1/3 block silken tofu (approx. 100g)
- 3 frozen shrimp, peeled and deveined
- 1/2 cup (100ml) kelp-infused water
Seasoning
- 1/2 tsp tuna extract (or soy sauce)
- 1 tsp mirin (sweet rice wine)
- Pinch of salt (to taste)
- 1/2 tsp tuna extract (or soy sauce)
- 1 tsp mirin (sweet rice wine)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Begin by preparing your ingredients. Thaw the frozen shrimp under cold running water. Carefully remove the head, devein, and peel the shrimp. This preparation ensures a cleaner eating experience.
Step 2
In a medium bowl, crack the 2 eggs. Gently whisk them until just combined, taking care not to create too much foam. Pour in the 1/2 cup (100ml) of kelp-infused water and stir gently to incorporate.
Step 3
Place a fine-mesh sieve over the bowl containing the egg mixture. Carefully add the 1/3 block of silken tofu to the sieve and gently press it down to break it apart and allow it to fall into the egg mixture. Using a sieve will maintain the soft texture of the tofu while making the custard incredibly smooth.
Step 4
Now, let’s season the mixture. Add the 1/2 teaspoon of tuna extract (or soy sauce), 1 teaspoon of mirin, and a small pinch of salt to taste. Season lightly initially, as you can always adjust the saltiness later.
Step 5
Pour the combined tofu and egg mixture into your heatproof serving dish. To prevent moisture loss and ensure even cooking, cover the top of the dish tightly with plastic wrap. It’s best if the wrap lightly touches the surface of the mixture.
Step 6
In a pot, add enough water to come halfway up the sides of your serving dish. Bring the water to a boil. Once boiling, place a folded, damp kitchen towel at the bottom of the pot. This towel acts as a cushion to prevent the dish from cracking and ensures stable cooking. Place the covered egg custard dish on top of the towel. Cover the pot and steam over low heat for approximately 15 to 20 minutes.
Step 7
After 15 to 20 minutes, when the custard has partially set, carefully lift the plastic wrap. Arrange the prepared shrimp attractively on top of the custard. The shrimp will add a beautiful color as they cook.
Step 8
Re-cover the dish with plastic wrap and place the pot lid back on. Continue to steam for another 7 to 9 minutes, or until the shrimp are fully cooked and the egg custard has reached its final, delicate consistency.
Step 9
Your incredibly soft and delicious silken tofu egg custard is ready! It’s best enjoyed immediately while warm. Savor this nutritious and comforting meal that’s both satisfying and gentle on your stomach!
