Tamago Tofu
Origin: Chicago, Illinois
Source: Sara Bosse and Onoto Watanna (Winnifred Eaton), 1914
Ingredients
- eggs
- cooking juice
- syou sauce
- horseradish
Instructions
- Break any required number of eggs and beat them with chopsticks.
- Mix with twice the amount of cooking juice and one third of syou sauce.
- Pour the mixture into a thin china bowl or a tin mold and steam over boiling water for thirty or forty minutes.
- Transfer a soupladleful to each individual bowl, and over each pour a small quantity of cooking juice and a few drops of syou sauce.
- Sprinkle with ground horseradish and serve very hot.