Egg Tofu Custard
|Egg||1 1⁄2 Cup (24 tbs) (About 6 Medium Eggs)|
|Primary bonito stock||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1⁄2 Teaspoon|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Primary bonito stock||2⁄3 Cup (10.67 tbs)|
|Soy sauce||1 Tablespoon|
1. Prepare 2 1/4 cups bonito stock.
2. Combine BROTH ingredients, and, stirring occasionally, bring to a boil over medium heat, making sure that salt dissolves. Force-cool by swirling bowl with broth in a larger bowl containing water and ice cubes.
3. Beat eggs gently until whites and yolks are well mixed. Slowly add cooled broth to egg while continuing to mix.
4. Moisten a 6- x -6-inch (15-x -15-cm) baking pan with water and line with plastic wrap or foil. (If using oven method, do not use plastic wrap.) Wrap should be as wrinkle-free as possible. Pass egg mixture through cheesecloth-lined strainer into baking pan. Skim off any foam. Cook according to one of the following methods.
Stove-top method: Steam, using a conventional steamer, a Chinese-style bamboo steamer, or a makeshift steamer. Bring water to a boil, place uncovered pan containing egg mixture in steamer, and cover. If steaming in a metal vessel, drape a towel over pot before covering. Steam for 2 minutes over high heat, then reduce to low and steam until mixture sets (about 15 minutes). Insert a toothpick in middle to test custard. When done, toothpick will come out clean. Unlike real tofu, egg "tofu" should be soft and delicate in consistency, not firm and dry.
Oven method: Preheat oven to 325°F (165°C). Cover pan containing egg mixture with foil and pierce foil every 2 inches (5 cm). Place covered pan in a large pan, fill with boiling water to a level half the height of the inner pan, and cook until mixture sets (15-20 minutes).
5. Combine SAUCE ingredients and bring to a boil over medium heat, making sure salt dissolves. Force-cool by placing saucepan in cold water.