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Japan · Food

Tofu Tamago Toji

25 min
220 kcal
2 servings

By eatmundo · August 3, 2026

Tofu Tamago Toji🇯🇵AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Tofu Tamago Toji. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A 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.

According to eatmundo's ingredient comparison, the closest dish to Tofu Tamago Toji from another cuisine is Tofu Egg Stir-Fry (Malaysia): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How 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 is Tofu Tamago Toji?

Tofu Tamago Toji is a Japanese dish consisting of tofu simmered in a dashi, soy sauce, and mirin broth, finished with beaten egg and topped with scallions. It is typically served as a light side dish or as part of a meal alongside steamed rice.

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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