Japanese Egg Tofu (Tamago Tofu) in Teriyaki Sauce
Japanese Egg Tofu, also known as Tamago Tofu, is made from egg and dashi (Japanese soup stock). It tastes like silken tofu without the bean taste, since there's no soybean used in making egg tofu. In this recipe, we are going to wrap the egg tofu with sushi nori, pan fry it until golden, then coat it with sweet and savory teriyaki sauce. It's going to be a healthy, beautiful and flavorful dish which goes perfectly with white rice.
Equipment
- 1 skillet
Ingredients
- 2 tubes egg tofu
- 2 sushi nori sheets
- ½ cup cornstarch
- 2 tbsp vegetable oil
Sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp sugar
- 2 tbsp mirin
- 2 tbsp sake
Instructions
- Add sauce ingredients (soy sauce, water, sugar, mirin, sake) to a small bowl. Stir until sugar dissolves. Set aside.
- Cut 2 egg tofu tubes into half, squeeze the egg tofu out from the package, cut into thumb-thick (about 2 cm thick) circular disks.
- Cut 2 sheets of sushi nori into several 2 cm wide strips.
- Wrap each piece of egg tofu with one nori strip.
- Add ½ cup of cornstarch to a shallow bowl. Coat each piece of egg tofu with a thin and even layer of cornstarch.
- Add 2 tbsp of vegetable oil in a skillet, heat up the oil with medium heat. Add egg tofu pieces to the skillet. Pan fry each side until golden.
- Pour the sauce over the egg tofu pieces. Thicken the sauce over medium heat.
- Carefully flip each piece of egg tofu so that they are evenly coated with the sauce.
- Once the sauce reaches your desired consistency, turn off the heat and transfer the egg tofu on a serving plate.
- Optionally decorate with green onions or sesame seeds. Serve hot with rice.