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TAMAGO YAKI (Steamed Egg Loaf), Japanese

Ingredients
  • 1 ½ cakes of tofu (soybean curds)
  • 12 eggs
  • ½ tsp. salt (more or less, to suit individual taste)
  • 2 tbsp. sugar (more or less, to suit individual taste)
  • ½ tsp. ajinomoto (mono sodium glutamate)
Preparation Instructions

Grind the tofu and beat well. Add eggs one at a time, beating well after each egg. Then add the salt, sugar, and mono sodium glutamate and mix well. Oil the loaf pan and pour in the mixture. Steam the mixture about 25 to 30 minutes in a covered saucepan in which a colander fits, or use any utensil which would serve the same purpose, using 2 cups or water.

Now take the steamed loaf pan and bake until brown on top. Slice the egg loaf end serve hot or cold.

Variation: You can also make this without soybean curds and steam about 10 minutes. You may serve colored steamed egg loaf by putting desired food coloring in the mixture before steaming.

Contributed by Mrs. Kay Kawai, 1950

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