Cold Dashi Custard Tofu ( Tamago Dofu )

Cold Dashi Custard Tofu ( Tamago Dofu )

This chilled custard makes a refreshing summer appetizer, and looks as lovely as it taste when garnished with sprigs of flowers or leaves. It also great for toddlers.

INGREDIENTS :

How to make Dashi : 1/2 tsp dashi stock granules dissolved in 3/4 cup of hot water

Hot to make Cold Soba Dashi Broth : 1 cup of Basic Dashi Stock ( above )
2 Tbs Japanese soy sauce
1/4 ( 60ml) mirin
Put them in a saucepan, bring just to a boil over
medium heat and remove from the heat. This is the
sauce for Cold Soba Noodles. Keeps refrigerated
for up to 4 days. Yields 1 1/4 Cups.

3 eggs, lightly beaten
1 - 1 1/2 Tbs Japanese soy sauce
1 tsp mirin
4 medium cooked shrimps ( optional )
2/3 cup ( 150ml) Cold Soba Dashi Broth

Grated lime or lemon peel for garnish
Flowers for garnish

PROCEDURES :

Step 1 Combine the eggs, dashi stock, soy sauce and mirin in a bowl and stir the mixture gently. Pour it into a small, square or rectangular, heat-proof bowl or dish measuring about 10 cm on each side. Steam over medium heat for about 25 minutes until it sets. Set aside to cool, cover and chill until needed.

Step 2 Slice the custard into 4, and place each piece in a small glass or china bowl. Place a shrimp, if using, on top of each piece of custard and spoon the Cold Soba Dashi Broth over it. Garnish with the grated citrus peel and flowers. Serve Chilled.

Serves 4