Tamago Yu-dofu (Egg Tofu Hot Pot)

Ingredients

• 1 block Silken Tofu (approx. 300g-350g, cut into large cubes)
• 1 cup Water
• 1 tsp Granulated Dashi
• 1 tbsp Soy Sauce
• 1 tbsp Mirin
• 2 Eggs (beaten)
• 1 stalk Green Onion (finely chopped for garnish)
• Shichimi Togarashi (Japanese seven-spice, for serving)

Steps

1. 1

   Cut the silken tofu into bite-sized cubes, approximately 1 to 2 inches square.

2. 2

   In a small pot or Japanese clay pot (donabe), combine the water, granulated dashi, soy sauce, and mirin.

3. 3

   Place the tofu cubes gently into the broth and bring the mixture to a simmer over medium heat.

4. 4

   While the tofu is heating, crack two eggs into a small bowl and whisk them together until well combined.

5. 5

   Once the broth is simmering and the tofu is heated through, slowly pour the beaten eggs in a circular motion over the tofu.

6. 6

   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).

7. 7

   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 per serving

• hot pot
• tofu
• egg
• Japanese
• comfort food
• easy
• vegetarian
• healthy