|All Recipes Appetizers Main Courses Side Dishes Dessert Recipes Jams, Jellies, Preserves Recipes Salads Sauce Recipes Soup Recipes Baked Goods BBQ Recipes Beverages Herbs and Spices All Menus|
Other Retro Pages
Other Recipe Sources:
RECIPES FROM THE RETRO HOUSEWIFE
TAMAGO YAKI (Steamed Egg Loaf), Japanese
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
HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
|All Japanese Recipes|
|© Retro Housewife 2003-2014|