The Pitan Tofu (Century Egg Beancurd – Japanese Style)

You are most likely to find this cold dish in any proper Japanese Restaurant. Well.. nice or not is another story.

This is a surprisingly easy dish to make. It’s creamy and pungent taste from the century egg makes you keep picking up ur spoon and eat more. Top it with a generous amount of tobbiko to add crunch to this dish. Softness from the tofu, creaminess from the century egg sauce and bursting crunchiness from the tobbiko.. Do I need to say more?


The Pitan Tofu (Century Egg Beancurd - Japanese Style)
Serves: 4
  • 200g Soft Tofu
  • 3 Pitan Yolk (Century Egg Yolk)
  • 2 tsp Japanese Sesame sauce
  • 1.5 tablespoon Mirin
  • 0.5 tablespoon sake
  • ¼ teaspoon Sugar
  • 1 tablespoon Chopped pitan whites
  • 1 tablespoon chopped spring onions
  • 1 heap tablespoon Tobikko
  1. In a blender, add in pitan yolk, sesame sauce, mirin, sake, sugar and blend until smooth
  2. Gently remove the soft tofu from the tub, drained and place in on a serving plate.
  3. Pour the blended pitan dressing over the tofu.
  4. Top with chopped pitan whites, spring onions and tobikko.
  5. Serve cold.


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