Steamed Japanese Tofu with Shrimps

Prep time

Ropot cook


12 minutes     

20 minutes                


Steam rack required


150g Japanese tofu

2 eggs

3g salt

1 green onion

2 tablespoon sesame oil

1 tablespoon light soy sauce


  1. Wash and dice shelled shrimps. Cut tofu into 1cm thickness slices.
  2. Whip up eggs in bowl with salt and warm water added in several times to get egg mixture. Place tofu slices evenly on dish and sprinkle with shrimp meat. Add the egg mixture. Place the dish on steam rack with water on bottom of the pot.
  3. Close the lid and press the “Function” key to select “Stew”.
  4. Take the dish out from the pot and add light soy sauce, sesame oil and chopped green onion. Mix evenly before serving.

Tip: Warm water in proper quantity added in whipping up can make the eggs smoother. Proportion of warm water and egg shall be 5:2.