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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A very easy way to make a tofu custard without the fuss of making soy milk. I start with commercial, unsweetened soy milk. We have successfully substituted eggbeaters for part of the eggs. Typically, we use a teaspoon of powdered dashi instead of the salt. Ingredients:
6 eggs, lightly beaten |
2 cups soymilk, plain unsweetened unthickened |
1 teaspoon salt |
1/2 cup dashi |
2 tablespoons soy sauce |
2 tablespoons mirin |
ginger, fresh grated |
green onion, sliced thin |
Directions:
1. Mix eggs, soy milk and salt and strain into a heat-safe bowl.
2. Steam in the bowl for approximately 20 minutes until center is set.
3. For sauce: mix dashi, soy sauce and mirin, warm slightly.
4. Serve warm or cold with a small amount of sauce. Use grated ginger and green onions for a flavorful garnish.
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