Recipe by Akikobay

A very easy way to make a tofu custard without the fuss of making soy milk. I start with commercial, unsweetened soy milk. We have successfully substituted eggbeaters for part of the eggs. Typically, we use a teaspoon of powdered dashi instead of the salt.

Ingredients Nutrition


  1. Mix eggs, soy milk and salt and strain into a heat-safe bowl.
  2. Steam in the bowl for approximately 20 minutes until center is set.
  3. For sauce: mix dashi, soy sauce and mirin, warm slightly.
  4. Serve warm or cold with a small amount of sauce. Use grated ginger and green onions for a flavorful garnish.

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