Flan with Tofu, Dashi and Ginger

An Asian Coddler

Serving food prepared in a coddler is always good fun. Turn of the lid and be surprised! In this case it’s a light and elegant starter; one that you can prepare the day before. The ginger and spring onion bring spiciness and freshness, the dashi brings umami and the flan a velvety, rich feeling. Making the dish comes with two challenges: the flan should be smooth and the gel not too firm.

Sake Pairing

Sake is best with this dish. The taste of the flan is subtle with a nice fresh touch because of the ginger and spring onion. The gel is a bit salty, given the dish a nice edge. The sake should be straight and crisp (and cold of course).

What You Need

  • For the Flan
    • 8 Small Coddlers (so-called standard size)
    • 100 gram of Silken Tofu (light and soft)
    • 1 Egg
    • 1 Egg Yolk
    • 50 ml Dashi (preferably home-made)
    • Touch of Soy Sauce
    • 1 Teaspoon of Mirin
    • Butter
    • Dill
  • For the Gel
    • 75 ml Dashi
    • Cornstarch
    • Fresh Ginger
    • Spring Onion

What You Do

In a bowl mix the egg and the egg yolk. Use a blender to smoothen the tofu. After blendering it should look like yoghurt. In a second bowl mix the tofu, 50 ml dashi, a touch of soy sauce and mirin. Now combine the content of the two bowls and mix gently. Pass through a sieve. It’s important that the mixture is very smooth, so no lumps or bits of white from the egg. And no bubbles. If not, pass through a finer sieve.
Apply a very thin layer of butter to the coddler, just enough to cover the inside. Pour the mixture in the coddlers, but nor more than 2/3. The mixture will set but not raise (or only a little bit). Close the coddlers, but not too tight. You want to test one during the cooking process and you don’t want to burn your fingers.
Set your oven to ‘classic’ and to 170° Celsius or 340° Fahrenheit. Put the coddlers in a large oven tray and add boiling water. The water should reach ¾ of the coddler, leaving ¼ free. Once in the oven reduce the temperature to 120° Celsius or 250° Fahrenheit and cook for 25 to 30 minutes. The coddlers are done when a metal pin comes out clean.
Remove the coddlers from the oven and allow to cool. You can do this by putting them in cold water, but you can also give it a bit of time. Make sure you dry the inside of the metal lid (condense).
Reduce the dashi. The taste should be relatively strong because the cornstarch will soften it. Better to use agar agar, but cornstarch is perfectly fine in this case. Thicken the sauce with the starch and let it cool. It should work as a gel on top of the flan.
Grate the ginger and very thinly slice both white and green of the spring onion.
Put a bit of ginger in the middle of the flan; sprinkle the onion over the top of the flan and finish by pouring a bit of the gel. Ideally this will cover the top (and the ginger and spring onion) and flow between the coddler and the flan.
Put the coddlers in the refrigerator and let cool. Half an hour before serving take them out of the refrigerator, remove the lid, dry it and put it back on again. Decorate with dill.


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