🇯🇵 Japan · Food
Tofu Tamago Toji
By eatmundo · August 3, 2026
🇯🇵 JPA comforting, warm dish where silky tofu is simmered in an umami-packed dashi broth and bound with lightly beaten eggs. It is a classic example of Japanese home-style cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Wrap 300g tofu in paper towels for 15 minutes to remove excess moisture.
- 2
Cut the tofu into 2cm cubes.
- 3
In a small saucepan, combine 100ml dashi, 1 tbsp soy sauce, and 1 tbsp mirin over medium heat.
- 4
Bring the broth to a gentle simmer, then add the tofu cubes carefully.
- 5
Simmer for 3 minutes until the tofu is heated through.
- 6
Lightly beat 2 eggs in a small bowl, keeping the yolks and whites partially separate.
- 7
Drizzle the eggs slowly over the tofu in a circular motion.
- 8
Cover with a lid for 30 seconds until the eggs are just set but still soft.
- 9
Serve hot, garnished with thinly sliced scallions.
Frequently Asked Questions
What type of tofu is best?+
Silken or medium-firm tofu provides the best texture for this delicate dish.
Can I add other vegetables?+
Yes, mushrooms like shiitake or enoki are excellent additions to the broth.
How do I know the eggs are done?+
The eggs should look fluffy and soft, not completely solidified or rubbery.
Is dashi essential?+
Dashi provides the fundamental flavor, but a light vegetable stock can be substituted in a pinch.
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