鶏卵豆腐
Keiran dōfu
Egg Tofu
English Interpretation
Combine egg and dashi in equal parts. Lightly break up tofu and add. Place in a tea bowl and steam in a steamer. Once cooked through, it sets softly and puffs up, the egg and tofu melting together.
原文 · Original (1782)
卵と出汁を等分に合はすべし。豆腐を軽く崩して加へるべし。茶碗に盛りて、蒸し器にて蒸すべし。火が通りて、ふんわり固まりて、卵と豆腐が融け合ひ、柔らかく嵩張る。
Transliteration
Tamago to dashi wo tōbun ni awasu beshi. Tōfu wo karoku kuzushite kuwahe ru beshi. Chawan ni mori te, mushiki nite musu beshi. Hi ga tōrite, funwari katamari te, tamago to tōfu ga toke-ai, yawaraaku kasambar u.
Notes & Annotations
Keiran (鶏卵) means 'chicken egg.' Tamago dōfu (egg tofu) remains a common dish in Japanese cuisine today, though modern versions often omit actual tofu in favor of a pure egg-and-dashi custard.
English Recipe
Ingredients
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eggs 卵 3 largeWell beaten
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dashi stock 出汁 200 mlCooled, or chicken stock
-
silken tofu 豆腐 100 gCrumbled loosely
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salt 塩 pinch
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mirin 味醂 ¼ teaspoon
Method
Serves 2
1. Beat 3 eggs in a bowl until well combined.
2. Gently fold in 200 ml cooled dashi (or light chicken stock if preferred), stirring just enough to combine without creating too many air bubbles.
3. Crumble about 100 g silken tofu into small pieces by hand and fold gently into the egg mixture. Do not overmix — some small pieces of tofu should remain visible.
4. Add a small pinch of salt and ¼ teaspoon mirin.
5. Strain the entire mixture through a fine-mesh sieve to remove any lumps and air bubbles.
6. Pour gently into a chawan (tea bowl) or small steamer-safe bowl, filling to about ¾ full.
7. Place the bowl in a bamboo steamer or metal steamer basket over simmering water. Cover loosely with the steamer lid or foil.
8. Steam for 12–15 minutes. The custard is done when it jigles slightly in the very center but is mostly set. A toothpick inserted off-center should come out clean.
9. Remove and serve warm in the same bowl, with a spoon.
Keiran dōfu ('egg tofu') is a custard-like preparation that bridges the tofu and egg worlds. The tofu softens the richness of the egg, while the egg gives the tofu a tender, mousse-like texture. It is mild, soothing, and elegant.
1. Beat 3 eggs in a bowl until well combined.
2. Gently fold in 200 ml cooled dashi (or light chicken stock if preferred), stirring just enough to combine without creating too many air bubbles.
3. Crumble about 100 g silken tofu into small pieces by hand and fold gently into the egg mixture. Do not overmix — some small pieces of tofu should remain visible.
4. Add a small pinch of salt and ¼ teaspoon mirin.
5. Strain the entire mixture through a fine-mesh sieve to remove any lumps and air bubbles.
6. Pour gently into a chawan (tea bowl) or small steamer-safe bowl, filling to about ¾ full.
7. Place the bowl in a bamboo steamer or metal steamer basket over simmering water. Cover loosely with the steamer lid or foil.
8. Steam for 12–15 minutes. The custard is done when it jigles slightly in the very center but is mostly set. A toothpick inserted off-center should come out clean.
9. Remove and serve warm in the same bowl, with a spoon.
Keiran dōfu ('egg tofu') is a custard-like preparation that bridges the tofu and egg worlds. The tofu softens the richness of the egg, while the egg gives the tofu a tender, mousse-like texture. It is mild, soothing, and elegant.