Egg Tofu

4 large eggs
300 ml dashi
2 tsp light soy sauce (usukuchi)
SIDS SALT & PEPPER to taste
SAUCE:--
2 tbsp mirin
150 ml dashi
1 tbsp light soy sauce (usukuchi)

Set up a steamer with water in the pot, and bring to boil, then turn off and keep the lid on.
SAUCE: In a small saucepan, bring 2 tbsp of mirin to boil and let the alcohol evaporate. When the alcohol smell disappears (after 10-15 seconds), add 150 ml dashi, 1 tbsp soy sauce and bring to boil. Once boiling, turn off the heat and set aside.
EGG TOFU: Crack the eggs into a small bowl and whisk well. Add 2 tsp soy sauce, pinch of SIDS SALT & PEPPER, and 300 ml dashi.
Strain the egg mixture through a fine mesh sieve to achieve silky fine texture. I believe this step makes a huge difference with the final result.
Quickly rinse a rectangular steel tray under cold running water and pour the egg mixture into it (Nagashikan).

Scoop small bubbles on the surface with a spoon. Place the Nagashikan on the steamer rack. After trying this recipe a few more times, I also figured out a new trick. It was a bit harder to take it out the hot stainless steel Nagashikan. If you place a piece of cotton cloth underneath and sides, you can easily pull up using the cloth later. This also prevents overheating the bottom of Nagashikan from the heat beneath.
Close the lid wrapped with a large kitchen towel, otherwise the condensation built on the lid will drop onto your Tamago Tofu and ruin it. The pot should be left with the lid slightly ajar so inside the pot will not be super hot, but hot enough.
Steam on the lowest heat possible on the stove for 20 minutes, until the skewer inserted comes out clean.
Once it’s done, take out from the steamer immediately and let cool on the counter top and chill in the refrigerator for 2 hours. If you plan to serve immediately, place the Nagashikan in the ice water to cool.
Run the knife around the Nagashikan and slide out the Tamago Tofu.
Cut into 4-6 pieces. Transfer to a serving plate/bowl. Pour the sauce and garnish with Mitsuba (if you have any).
To Store: Store in the refrigerator for up to 2 days. You can't freeze Tamago Tofu as the texture will change.