Cold Savoury Egg Custard. This is the case with tamago dofu (卵豆腐), a smooth savory egg custard that's served cold. You can make it in a square mold, to make it look tofu-like. But I prefer to keep it a lot simpler by cooking the tamago dofu in the serving container it will be served in.

Recipe developer and cookbook author Amy Kaneko's new book, Let's Cook Japanese Food. Tamago-dofu is a Japanese savory egg custard that usually served cold as an appetizer. The texture is cold, smooth, soft and light, so it's good for the summer dish. You can have Cold Savoury Egg Custard using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cold Savoury Egg Custard

It's 4 of large Eggs.
It's of *Note: The ratio of the volume of Eggs : Soup is 1 : 1.5. If the volume of 4 Eggs is 200ml, you would need 300ml Soup. 4 large Eggs would be about 200ml.
It's of Clear Soup.
It's of *Note: Use 300ml of this soup to mix with Eggs, and use 100ml to make sauce.
You need 400 ml of Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder.
Prepare 1/2 teaspoon of Salt.
It's 1 teaspoon of Soy Sauce *plus extra, see Step 2.
Prepare 1 teaspoon of Mirin.

Making and tasting Tamagodofu is similar to chawanmushi, When we eat the chawanmushi, we can enjoy combination with various. Chawanmushi, literally "steamed in a tea cup", is a traditional Japanese savory egg custard appetizer with some little pieces of fillings. Delicate and savory, Chawanmushi is a classic Japanese steamed egg custard served in a cup. Learn how to make this appetizer for a true Japanese home cooking experience.

Cold Savoury Egg Custard instructions

Make Clear Soup. Heat Dashi Stock in a saucepan and season with Salt, Soy Sauce and Mirin. Transfer 300ml to a measuring jug, and allow it cool slightly while you are preparing Eggs and equipments..
Add extra 1 teaspoon Soy Sauce to the remaining soup. This will be the sauce. Transfer to a small bowl. When it is cool, chill in the fridge..
Whisk Eggs in a mixing bowl, and add slightly cooled (but still quite hot) 300ml Soup gradually, a small amount at a time, and mix well. *Note: This way you can make warm mixture..
Pour the egg mixture through a fine strainer such as tea strainer into 4 heat-proof cups or ramekins..
Heat the steamer and bring the water to the boil. *Note: Today I used a pot and a flat steamer rack..
Reduce the heat to LOW, carefully place the cups or ramekins in the steamer, cover with the lid wrapped with a tea towel, then cook with gentle steam for 6 minutes. Keep the lid on, and leave in the remaining heat for 15 minutes..
*Note: If the steam was too strong, the egg mixture would bubble up. To achieve smooth silky texture, steam gently, and cook with remaining heat..
When cool enough, place in the fridge to chill. Pour the chilled sauce over before serve. *Note: Grated Yuzu Rind would be a great additional topping..

The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Make this super easy Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋). Silky smooth eggs literally melt in your mouth. Serve over rice to make a quick and easy dinner that the whole family will. Sweet custard is commonly made with just egg, cream or milk and sugar.