Japanese Tofu Steamed Custard
by Lavender_eZyqNi
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Beat eggs, chop green onions, and set aside tofu
2. Add 2 times the amount of water to the egg mixture and beat well
3. Slice the tofu, strain the egg liquid 3 times and add to the bowl
4. Boil water in the rice cooker, and steam the egg in the pot for about 12-15 minutes
5. Sprinkle chopped green onion, top with light soy sauce and oil.
6. Adjust the time according to the size of the egg and the depth of the bowl
7. No plastic wrap, very smooth
8. No honeycomb eyes
