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Japanese Steamed Custard & Crisp Fried Tofu

Course Main Course
Cuisine Japanese
Author Shaomei Zhou and Emiri Kamanaka, student chefs from Assiniboine Community College

Ingredients

Bonito Dashi

  • Yield: 1½ cups (375ml)
  • Total Time: 8 min
  • 1⅔ cups (416 ml) water
  • 2 tsp (10 g) dried bonito flakes

Steamed Egg Custard (Chawan Mushi)

  • Yield: 1¾ cups (437.5 ml)
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • 2 large eggs
  • 1 cup (250 ml) bonito dashi
  • ½ cup (125 ml) Shiitake finely chopped
  • 1 tsp (5 ml) tamari
  • ½ tsp (2.5 ml) salt
  • 1 tbsp (15 ml) chives cut finely on the bias
  • ¼ tsp (1.25 ml) garlic puree
  • 12 Shimeji mushrooms garnish
  • 2 tbsp (30 ml) canola oil
  • kosher salt to taste
  • 1 tbsp (15 ml) microgreens (garnish)

Crisp Fried Tofu (Agedashi)

  • Yield: 4 servings
  • Total Time: 20 min
  • 1 - 14 oz (396g pkg.) tofu
  • ¼ cup (62.5 ml) cornstarch
  • 2 cups canola oil
  • ⅔ cup (166 ml) tofu sauce
  • 2 slices fresh ginger garnish
  • 1 Thai bird chilli finely sliced, seeds removed (garnish)
  • Black sesame seeds toasted (garnish)
  • 4 carrot flowers garnish
  • 1 chive bias cut (garnish)

Crisp Fried Tofu Sauce (Agedashi Sauce)

  • Yield: ⅔ cup (160 ml)
  • Total Time: 10 min
  • ½ cup (125 ml) bonito dashi
  • ¼ cup (62.5 ml) tamari
  • 2 tbsp (30 ml) sake
  • ¼ tsp (1.25 ml) garlic puree
  • ½ tsp (2.5 ml) lime juice
  • 3 tbsp (45 ml) maple syrup
  • 1½ tsp (7.5 ml) cornstarch

Instructions

  • Bonito dashi: Bring water to a boil, then remove from heat.
  • Add bonito flakes and rest 5 min. Strain and use in custard and tofu sauce.
  • Steamed Egg Custard (Chawan Mushi): Preheat oven to 300F (149C), then boil 4 cups water for the water bath.
  • In a separate bowl, combine the eggs and bonito dashi. Strain to remove egg chalazae.
  • Stir the chopped Shiitakes, tamari, salt, chives, and garlic puree into the egg mixture and mix well.
  • Pour the custard into ramekins covering with plastic wrap and tin foil tightly. Place ramekins in an oven proof dish and add water to about 1½ inch up sides of ramekins. Bake 20 - 30 minutes until an inserted knife comes out clean.
  • Sauté Shimeji Mushrooms in canola oil seasoning to taste with salt. Garnish by placing a few mushrooms and fresh microgreens on finished custard.
  • Crisp Tofu Sauce: Combine all ingredients in a small pot and slowly bring to a simmer 1 minute, stirring constantly until thickened.
  • Crisp Fried Tofu (Agedashi): Remove tofu from package and wrap in paper towel. Heat in microwave for 1½ minutes, then change paper towel and microwave a further 1½ minutes. Change the paper towel, and let rest for 5 minutes to absorb all excess moisture.
  • Cut Tofu into 1” cubes (2.5 cm x 2.5 cm x 2.5 cm) and dredge in cornstarch.
  • Heat canola oil in pan to 350F (177C) and quickly fry the Tofu until crisp and lightly browned, turning to cook all sides evenly. Place on paper towel to absorb excess oil and serve with Tofu sauce with fresh ginger, a carrot flower, a slice of bird chili, a sprinkle of black sesame seeds, and a bias-cut chive for height.