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Seasoned Egg Custard
(Tamago Dofu)
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| What You Need: |
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6 medium-sized eggs
2 cups ichiban dashi or niban dashi
1 teaspoon salt
1 teaspoon MSG
SAUCE
1 tablespoon usukuchi shoyu (light soy sauce), or substitute 2 teaspoons Japanese all-purpose soy sauce
1 tablespoon mirin (sweet sake), or substitute 2 teaspoons pale dry sherry
6 tablespoons ichiban dashi or niban dashi
2 tablespoons preflaked katsuobushi (dried bonito)
GARNISH
1 teaspoon grated lime rind
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| How To Cook: |
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1. To make the sauce, combine the usukuchi shoyu, mirin, 6 tablespoons of dashi and katsuobushi in a 1-quart saucepan. Bring to a boil, over high heat, and then cool to room temperature.
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2. In a large mixing bowl, beat the 6 eggs thoroughly and stir in the 2 cups of dashi, salt and a sprinkle of MSG. Line a 3˝-cup pan or baking dish 2 to 2˝ inches deep with aluminum foil and pour in the egg mixture. Cover the top of the pan tightly with another sheet of foil.
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3. Steam for 4 minutes over high heat in an Oriental steamer or steamer substitute. Lower the heat to moderate and steam for 4 minutes. Then reduce to the lowest heat, open the lid slightly, and cook for another 20 minutes.
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4. Run a knife or thin spatula around the inside of the pan to loosen the custard, cut it into 6 pieces, then dip the bottom of the pan into ice-cold water.
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5. Place a flat plate on top of the pan and unmold the custard. Place the pieces of custard in a bowl of ice water to chill them thoroughly.
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6. Strain the sauce into 6 small dishes and garnish each with a little of the grated lime rind. Serve with the tamago dofu as a light lunch or as part of a Japanese meal.
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