Uguisu tofu

4
1 hour 45 minutes

Ingredients

Uguisu tofu

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

Dashi

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

Edamame paste

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

Method

1
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
2
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
3
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
4
Preheat a steam oven to 85°C, 100% steam
5
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
6
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
7
Pour the mixture into a deep baking tray and cover with clingfilm. Place in the oven and steam for 25 minutes
8
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