Uguisu tofu

1 hour 45 minutes


Uguisu tofu

  • 4 eggs
  • 15ml of light soy sauce
  • 10ml of mirin
  • 1 pinch of salt


  • 2l mineral water
  • 20g of kombu
  • 24g of dried shiitake mushrooms

Edamame paste

  • 100g of edamame
  • 50ml of water
  • 1 pinch of salt


Begin by preparing the dashi. Mix together the water, kombu and mushrooms in a large stock pot and place over a low heat. Bring up to 65°C and cook gently for 1 hour
Meanwhile, prepare the edamame paste. Bring a pan of salted water up to the boil and add the peas. Bring back up to the boil and simmer for 2 minutes
Drain the peas and transfer to a blender along with a pinch of salt and the measured water. Blitz until smooth, then pass through a sieve amd set aside
Preheat a steam oven to 85°C, 100% steam
Strain the dashi through a sieve, discarding the mushrooms and kombu. Measure out 160ml and transfer the remaining dashi to the fridge or freezer to use in other recipes
Mix together the dashi, eggs, soy sauce, mirin, and salt in a bowl. Weigh out 50g of edamame paste and add this to the mixture, stirring until thoroughly combined
Pour the mixture into a deep baking tray and cover with clingfilm. Place in the oven and steam for 25 minutes
Once cooked through, remove the tofu from the oven and leave to cool a little. Using a cutter or sharp knife, cut the tofu into even pieces to serve