Egg Tofu Success! 😋 DIY 100-yen Ramen Cooker Transforms into a Steamer 🦸

Experimenting with a method to make egg tofu in the microwave.
Trying it out by DIY-ing a 100-yen ramen cooker into a steamer.
A record of steamed dishes that can be easily made in the microwave.

Yesterday, it was 12 minutes without aluminum foil, and it turned into a dried-out fried egg, so

let's try 5 minutes today.

Wait, I only bought these the other day, but

the coating is already peeling off all three of them...

The record of the day I bought them says 6/8, so they didn't even last two weeks since I bought them...
Well, you get what you pay for... can't be helped. I'll buy them again 😅

Anyway, no aluminum foil
230°C for 5 minutes

Oh! It turned out pretty well!
I won't know until I eat it, though 😊

As expected, the one in the back gets too much heat...
I'll eat the one in the back for breakfast. 👍

Feeling it with my finger... it's dried out just like when I use the microwave... 🤨

And that's the record from last night,
and I ate the fried egg for breakfast this morning. 🧑‍🍳

The kids' reaction

"It's all dried out... did you make this in the microwave? 🧐"

Hmm~ mine was the hard one from the back that got overcooked, so it was especially like that 😅...
The moisture evaporated and it was dried out.
It wasn't much different from when I did it in the microwave 😅

Was it a mistake to cut corners on the aluminum foil after all? 🤔
Or, since it said 4 minutes,
maybe exactly 4 minutes is better... I'll experiment again.

Until lunch today, I'll be DIY-ing the 100-yen ramen cooker into a steamer version 💪

I've found the 100-yen ramen cooker very useful since I bought it 😁

Recently, I've been thinking, can this 100-yen ramen cooker become a steamer? 🤔
If I raise the bottom... is there any good material? I was looking for one and found it ✨😆

The material is fiberglass,
and the heat resistance is 250°C.
Alright! 👍

I measured the 100-yen ramen cooker with the rusty scale I always use to measure the fish I catch 🐟🎣.
The part near the bottom is 15cm.

Cut it to 15cm,

Set it up,
Perfect!! Bingo! 👍

Steamer complete using a 100-yen ramen cooker! 🙌

I bet it can steam things! 😆

Now, what should I make in the steamer?

Come to think of it, a while ago on the car TV, I was watching an NHK program with my eldest child,
where they were making egg tofu,
and my eldest child said,
Wow, that takes so much time and effort to make just one egg tofu... but I'd love to try eating it freshly made just once, Dad 😋

Me:
Hmm... I really don't want to make that at home... besides, if Dad makes it, the chances of something weird appearing are high... 💦😂

Eldest child:
...Yeah, you're right 😑...

I remembered that conversation.

Alright!! Let's do it! 💪👍
Dad's experimental kitchen! Start!!

Bam! Dad's cooking!

Let's see, I wonder if there's a good container for this... 🙄

Found one! 😆
It's one I bought for holding fishing bait 🪱!

Heat resistant up to 140°C
It'll be fine! 😁

Plus, it's the perfect size to fit two of them side-by-side in the 100-yen ramen cooker!
For now, let's try just one!

1 egg
75cc water
A little more than a pinch of Japanese dashi stock
1/2 teaspoon mirin
1/2 teaspoon soy sauce
A pinch of salt
into
a different 100-yen ramen cooker!

I really find the 100-yen ramen cooker useful 😆

Mix well,
strain through a tea strainer, and pour into the container.

Cover with a double layer of paper towel, secure with a rubber band.

In the 100-yen ramen cooker with the rack (the handmade one above) inside,

150cc water

Microwave
600W for 8 minutes

This boils the water to over 77°C.

Then, put the container with the egg inside.

Put the lid on the 100-yen shop ramen cooker,

100W for 20 minutes

After it dings, let it sit for 20 minutes.
All done!

It's ready!

Wow! So jiggly! 😁😋

Into the fridge! Goodnight! 🛌😪💤

I messed up a little when taking it out. 🥲

Anyway, I cut it into three pieces, and the three of us in the family enjoyed our tiny, tiny portions of egg tofu. 😋

Older child
“Whoa, egg tofu? The one I saw on TV? Yay! 🙌🥰”

Younger child
“That was delicious! 🤤”

Wait, you already ate it in one bite? 😅

The older child takes a bite too.
And they're eating it by cutting off little pieces.
Their reaction:
“It tastes just like the one from the restaurant! 😍 So delicious! 🥰 You put a lot of time and effort into this, didn't you, Dad? Thank you! 🥰”

……Um… 🤨
Saying it tastes like the one from a restaurant... I don't recall ever eating egg tofu at a restaurant...
By restaurant, do you mean... the supermarket? 🤨

“Yeah! It's the same as the one we buy and eat sometimes! 🥰 It's delicious! ✨😍”

……Well, let's just call it a win because it's additive-free... Let's go with that... Let's go with that...
Still, saying it's the same as the supermarket one is a bit... 😅

Oh well, it's fine! 😊

But, the experiment regarding steaming was a success! 🙌
Next time, I'll try various things like savory egg custard (chawanmushi). 😊
I want to keep unlocking the potential of this 100-yen shop ramen cooker. 👍
It's fun to challenge things that people don't usually do! 😁

Anyway, that's neither here nor there... Today is the kids' lesson day! It's going to be hectic! 😂

The 100-yen shop ramen cooker was actually quite excellent as a steamer.
Next, I want to try making savory egg custard.
The 100-yen shop cooker series isn't over yet. 👍

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