CookGo
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Japanese Steamed Egg Custard

Cost $5, save $10

Source: Recommended by CookGo

  • 60 Min
  • 1 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥚 3 eggs
    • đź’§ 250-300ml water
    • 1 piece kombu

  • Seasonings

    • 🧂 1/3 tbsp sugar
    • 🧂 1/4 tbsp salt
    • 1 tbsp mirin

STEPS

1

Prepare the ingredients: 3 eggs, 250-300ml water, kombu, 1/3 tbsp sugar, 1/4 tbsp salt, and 1 tbsp mirin.

2

Soak the kombu in cold water for 15-20 minutes.

3

Beat the eggs and mix in the salt, sugar, and mirin.

4

Add the kombu-infused water to the egg mixture.

5

Strain the mixture through a sieve to remove egg clumps and bubbles.

6

Skim off any foam on the surface using a paper towel.

7

Place a kitchen towel in a pot with water to stabilize the dish during steaming.

8

Cover the dish with plastic wrap or foil and place it in the pot.

9

Steam on very low heat for 10-15 minutes.

10

Garnish with chopped green onions and serve.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 12g
    Protein
  • 5g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use very low heat to ensure a smooth custard texture.Straining the mixture is crucial for a silky finish.Covering the dish prevents surface imperfections caused by steam.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.