Tamago Yu-dofu (Egg Tofu Hot Pot)
Translated from Japanese, the language of the video.
Hirochi🧑🍳ひろち cooked this in a TikTok video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Athanasia Nguyen on SeeMeCook
A comforting and warming Japanese hot pot featuring silky tofu and fluffy eggs in a savory dashi broth. Perfect for cold days and incredibly easy to prepare.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 240 g
- 4 g
- 18 g
- 18 g
- 100 g
- 15 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 685 g before cooking, which is about 685 g per serving.
Steps
Cut the silken tofu into bite-sized cubes, approximately 1 to 2 inches square.
In a small pot or Japanese clay pot (donabe), combine the water, granulated dashi, soy sauce, and mirin.
Place the tofu cubes gently into the broth and bring the mixture to a simmer over medium heat.
While the tofu is heating, crack two eggs into a small bowl and whisk them together until well combined.
Once the broth is simmering and the tofu is heated through, slowly pour the beaten eggs in a circular motion over the tofu.
Cover the pot with a lid and cook for about 30-60 seconds, or until the egg is set to your preferred consistency (soft and fluffy is ideal).
Turn off the heat and garnish with chopped green onions and a sprinkle of shichimi togarashi if desired.
Notes
For a richer flavor, you can use liquid dashi stock instead of water and granulated dashi. Be careful not to boil the tofu too vigorously or it may break apart.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 397
- Protein
- 35 g
- Carbs
- 18 g
- Fat
- 19 g
- Fiber
- 1 g
Where the calories come from
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