Sometimes called Japanese egg custard
Ingredients
- 3 large eggs
- 1 3/4 C dashi (use chicken broth or similar to sub)
- 1 tsp mirin
- 1 tsp soy sauce
- 1/2 tsp kosher salt (or 1/4 tsp fine salt)
Directions
- Preheat a steamer. Keep the water just below a full boil; simmering should be about right.
- Mix all ingredients together, strain through a fine sieve
- Divide between 4 serving cups. Cover cups before steaming (foil squares are fine, you’re just keeping condensation from diluting your eggs)
- Vent steamer slightly to avoid overheating; steam 18-20 minutes, until tester comes out clean.
Notes
- According to the recipe I clipped this from, if you have little craters on top the steamer temp may be too high. Try not to let the steamer water reach a full rolling boil.
- Ratio of egg: dashi :: 1 : 2.5