Photo: Korea Ministry of Food and Drug Safety

Tamago Dofu (Steamed Egg Tofu)

Name: Tamago Dofu (Steamed Egg Tofu)
Cuisine: South Korea
Ingredients: egg (1 pc); 10 g kelp (dasima) (10g); 10 g cooking wine (10g); 5 g low-sodium soy sauce (5g); 20 g flying fish roe (20g); 10 g dried maesaengi (fine sea algae) (10g); 2 g radish sprouts (2g)

다마고도후

Side dish · Steamed

Side dishesCourse

108kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Tamago Dofu (Steamed Egg Tofu)

Not spicyVegetarianContains: egg, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

egg달걀(1 pc)
kelp (dasima)다시마(10g)
10 g
cooking wine요리술(10g)
10 g
low-sodium soy sauce저염간장(5g)
5 g
flying fish roe날치알(20g)
20 g
dried maesaengi (fine sea algae)말린 매생이(10g)
10 g
radish sprouts무순(2g)
↔ No radish sprouts? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
2 g

Nutrition per serving

108kcal

0.8gCarbs

9gProtein

7.6gFat

178.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the kelp in water for about 10 minutes, then strain to make a broth.
Mix the egg and kelp broth 1:1 and strain through a sieve.
Press the mixture ? through a sieve.
Loosen the maesaengi in the egg mixture.
Add the cooking wine to the egg mixture with the maesaengi and mix.
Top the steamed tamago dofu with flying fish roe to finish.

💡 TipUsing kelp and maesaengi as natural seasonings helps reduce sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.