Egg and Tofu with Ankake Sauce

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Scrambled Eggs and Tofu in Savory Japanese Ankake Sauce

Soft scrambled eggs and silken tofu may seem like an unlikely pairing, but when combined with a rich and savory Ankake sauce, they create a comforting and umami-packed dish. Inspired by the Japanese-Chinese dish Tenshin-han (a crab omelet with thick sauce over rice), this easy-to-make recipe delivers a perfect balance of sweet, salty, and savory flavors.

Ready in just 15 minutes, this Egg and Tofu with Ankake Sauce recipe is a great option for a quick and satisfying meal. Plus, it's a fantastic way to enjoy soft textures with a burst of flavor.

Also check out my YouTube video for a step-by-step guide!

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RECIPE

Servings: 4-5

Time: 15 min

Ingredients:

• 1 pack silken tofu

• 3 eggs

• 1 tsp sesame oil

• 1 pack kanikama (imitation crab)

• 1 cup water

• 1/2 tbsp chuka dashi powder

• 2 tbsp soy sauce

• 2 tbsp sugar

• 1 tbsp potato starch + 1/2 cup water (for slurry)

• 2 tbsp chopped scallions

Instructions:

1. Prepare the scrambled eggs:

   Heat a pan over medium-low heat and add sesame oil.

   Beat the eggs, then pour them into the pan.

   Gently stir with a spatula, cooking until just set but still soft. Remove from heat and set aside.

2. Make the Ankake sauce:

   In the same pan, add water, chuka dashi powder (or Torigara powder, chicken stock powder), soy sauce, and sugar.

   Stir well and bring to a gentle simmer.

3. Add the tofu:

   Carefully place the silken tofu into the pan.

   Use a spatula to break it into bite-sized pieces while keeping some chunks intact for texture.

4. Incorporate the kanikama:

   Add the shredded imitation crab to the pan, stirring gently to combine with the tofu and sauce.

5. Thicken the sauce:

   In a small bowl, mix the potato starch with 1/2 cup of water to create a slurry.

   Slowly pour it into the pan while stirring continuously. The sauce will thicken into a glossy consistency.

6. Assemble the dish:

   Finally return the soft scrambled eggs to the pan, stir quickly.

   Sprinkle chopped scallions on top.

What Makes This Dish Special?

Soft Scrambled Eggs

Slowly cooked over low heat, soft scrambled eggs create a creamy and delicate texture that pairs beautifully with the smooth silken tofu. They add a comforting, rich element to this dish.

Silken Tofu

Silken tofu is known for its soft, custard-like texture and subtle flavor. It absorbs the savory sauce beautifully, making it a great protein source for both vegetarians and non-vegetarians alike.

Ankake Sauce

The thick, glossy Ankake sauce brings everything together with deep umami flavors from chuka dashi (chicken broth base), soy sauce, and a touch of sweetness from sugar. The addition of kanikama (imitation crab) gives the dish a mild seafood essence, enhancing its depth of flavor.

Tips

• Use low heat for soft eggs: Cooking the eggs over low heat ensures they stay creamy and tender instead of dry.

• Handle silken tofu gently: Since silken tofu is delicate, break it apart carefully to maintain some texture in the dish.

• Adjust sauce thickness: If the sauce becomes too thick, add a splash of water to loosen it to your desired consistency.

• Pair it with rice: Serve this dish over a bowl of steamed rice to make it a hearty and satisfying meal.