Ingredients

  • Serves 2
  • For the steamed egg:

    4 eggs

    750g Japanese tofu

    30g cheese, grated

    20g carrot, minced

    15g spring onion

    10g mushroom stock

    5g salt

    5g pepper

     

    For the tom yum shrimp:

    30g shrimp, peeled

    30g shimeji mushroom

    60ml mushroom stock

    15g tom yum paste

    10g butter

    3g salt

    3g pepper

    ½ tbsp oyster sauce

     

    For the mashed potatoes:

    60g potatoes

    50ml mushroom stock

    40ml milk

    30g cheese, grated

    200ml water

    5g salt

    5g pepper

    3g ground nutmeg

     

    For the beetroot sauce:

    50g beetroot

    60ml mushroom stock

    200ml water

    5g salt

    5g pepper

     

    For the pumpkin sauce:

    50g pumpkin

    60ml milk

    200ml water

    5g salt

    5g pepper

     

    For garnish (optional):

    Fried basil leaves

     

Tamago Tofu
Recipe Courtesy of
Rizky Maulana

Tamago Tofu

{{totalReview}}
Eggs are easily some of the tastiest and most satisfying meals you can make in no time. Here, I beat four eggs with cheese, tofu, spring onion, and more aromatics before steaming it until fluffy and moist. Then, for a pop of colour and contrast, I blended a sauce of tart beetroot and shroomy mushrooms. But there’s sour and spice too, from juicy prawns sautéd in a rich, red tom yam paste. And for a touch of sweetness, whip up some creamy pumpkin sauce over mashed potatoes. Yum!
  • Medium
  • 14 min
  • 45 min
  • 10 min
  • 35 steps
  • 35 Ingredients
  • Medium
  • 35 steps
  • 35 Ingredients
  • 14 min
  • 45 min
  • 10 min

Directions

  1. Prepare the steamed egg

    • Finely chop the spring onions and dice the Japanese tofu.

    • In a mixing bowl, crack and beat the eggs. 

    • Add the spring onions, grated cheese, carrot, Japanese tofu, salt and pepper to the bowl. Mix well.

    • In a round or square baking tray or heatproof mold, pour the egg mixture and steam for 15 minutes. Set aside.

    • During steaming, the carrots and tofu may sink to the bottom of the baking tray, this is ok.



  2. Prepare the beetroot sauce

    • Wash the beetroot thoroughly to remove any soil and remove the skin.

    • Dice the beetroot and boil it in water until soft, for about 10 minutes.

    • Drain the boiled beetroot.

    • In a blender, blend the boiled beetroot with the mushroom stock until smooth.

    • Move the blended beetroot back to the pan, add salt and pepper. 

    • Simmer on low heat until the sauce thickens, then remove from heat and set aside.



  3. Prepare the mashed potatoes

    • Remove the skin and roughly cube the potatoes. Boil them until they turn soft, for about 10 minutes.

    • Drain the boiled potatoes.

    • In a blender, blend the boiled potatoes with the mushroom stock until well combined and smooth.

    • Move the blended potatoes back to the pan, add milk, cheese, salt, pepper and nutmeg.

    • Simmer on low heat until the blended potatoes have thickened, then remove from heat and set aside.



  4. Prepare the pumpkin sauce

    • Remove the skin and roughly cube the pumpkin. Boil until soft, for about 10 minutes.

    • Drain the boiled pumpkin.

    • In a blender, blend the boiled pumpkin with the mushroom stock until smooth.

    • Move the blended pumpkin back to the pan, add milk, salt and pepper.

    • Simmer on low heat until the sauce thickens, then remove from heat and set aside.



  5. Prepare the tom yum shrimp

    • In a pan on medium heat, sauté the tom yum paste with butter and mushroom stock.

    • Add the peeled shrimp, shimeji mushrooms, salt, pepper and oyster sauce. Mix well to combine. 

    • Once the shrimp is cooked, remove from heat and set aside.



  6. Putting it all together

    • Cut the steamed egg into the shape you want. For this recipe, I used a circular ring mold to get a round shape.

    • In a pan on medium heat, grill both sides of the egg till lightly browned.

    • Onto your serving plate, place the grilled egg. If the carrot and tofu have separated slightly from the egg during steaming, place the carrot side upwards for better presentation.

    • Pour some beetroot sauce over the egg.

    • Top the egg with the tom yum shrimp.

    • Scoop small portions of the mashed potato and place them beside the grilled egg. 

    • Top the mashed potato with the pumpkin sauce.

    • The final step before serving, top with fried basil leaves (optional).

    • Your dish is now ready to serve!

    Putting it all together


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    Ingredients
    • Serves 2
    • For the steamed egg:

      4 eggs

      750g Japanese tofu

      30g cheese, grated

      20g carrot, minced

      15g spring onion

      10g mushroom stock

      5g salt

      5g pepper

       

      For the tom yum shrimp:

      30g shrimp, peeled

      30g shimeji mushroom

      60ml mushroom stock

      15g tom yum paste

      10g butter

      3g salt

      3g pepper

      ½ tbsp oyster sauce

       

      For the mashed potatoes:

      60g potatoes

      50ml mushroom stock

      40ml milk

      30g cheese, grated

      200ml water

      5g salt

      5g pepper

      3g ground nutmeg

       

      For the beetroot sauce:

      50g beetroot

      60ml mushroom stock

      200ml water

      5g salt

      5g pepper

       

      For the pumpkin sauce:

      50g pumpkin

      60ml milk

      200ml water

      5g salt

      5g pepper

       

      For garnish (optional):

      Fried basil leaves

       

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