Japanese Simmered Egg and Yuba Tofu Skin (Tamagotoji)

1. Gather all the ingredients.

To Prepare the Ingredients

1. Cut 2 inches carrot into slabs ⅛ inch (3 mm) thick and 2 inches long.
2. Cut 2 green onions/scallions diagonally into thin slices. Keep the bottom white part of the green onions separate from the top green part as we add them to the pan at different times.
3. Cut 4 oz yuba (Japanese-style soft tofu skin) into bite-size strips, roughly 1 x 2 inches (2.5 x 5 cm). Here, I cut the rolled sheets crosswise into 4–5 pieces, then sliced the pieces in half.
4. If the yuba strips are stuck together, separate them with your hands.

To Cook the Ingredients

1. To a frying pan, add 1 cup dashi (Japanese soup stock), the carrot, and the white part of the green onions.
2. Next, add 1 Tbsp usukuchi (light-colored) soy sauce, 1 Tbsp mirin, and ⅛ tsp Diamond Crystal kosher salt. Bring the broth to a simmer over medium-low heat.
3. Once simmering, add the yuba strips. I did not rinse the yuba as I don‘t mind adding some soy milk to the broth. If you prefer, you can rinse the yuba before adding it. Now, bring the broth back to a gentle simmer on medium-low heat. While waiting for the broth to simmer, prepare the eggs.

To Bind Ingredients with the Eggs

1. To finish the dish, we‘ll bind the ingredients together with egg using the tamagotoji technique that you may know from recipes like Oyakodon, Katsudon, and Tanindon. First, crack 2 large eggs (50 g each w/o shell) into a bowl or measuring cup. Using a pair of chopsticks, lift the egg whites to gently “cut“ them 5–6 times into smaller clumps. This will prevent them from falling into the frying pan all at once and will help keep your eggs fluffy. If the yolks haven‘t broken yet, poke them to gently break them. The eggs should now resemble a marbled pattern of whites and yolks; do not fully whisk or beat them together. Tip: Aim for a high color contrast between the white and yellow parts of the eggs in your finished dish.
2. Once the broth is simmering again, skim off the curdles (or leave them as is if you don‘t mind them). Next, slowly drizzle the broken eggs over the entire yuba mixture in a circular pattern. Start from the center and spiral outward; don‘t pour it all in just one spot. For better control, place your cooking chopsticks at the edge of the bowl/measuring cup as you pour, letting the egg drizzle down the chopsticks in a thin and steady stream.
3. Next, sprinkle the green part of the green onions on top and cover with the lid. Let the eggs gently set for 20–25 seconds.
4. When the egg is set to your liking, remove the pan from the heat. Avoid overcooking the eggs to keep them soft and fluffy. In Japan, tamagotoji is served while the egg is almost set but still runny (raw eggs are safe to consume in Japan). Now, transfer the Yuba Tamagotoji to a serving plate or serve it with its simmering broth over individual bowls of steamed rice or hot noodle soup. Because of the broth, the egg should be easy to transfer. If some parts of the egg are stuck around the edges of the pan, loosen them up with a spatula or by shaking the pan. Enjoy!

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.