Silky steamed egg custard
Ingredients (for 4 servings)
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Eggs
2（60g each）
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Chicken stock or dashi stock
250ml
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Kadoya roasted sesame oil
2 teaspoons
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Soy sauce
2 tablespoons
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Fried shallots and chopped green onion to garnish
Directions
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Whisk eggs with stock.
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Strain egg mixture into heat proof bowl to remove clumps and bubbles.
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Skim off any bubbles from the top of the egg mixture.
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Cover bowl with clingwrap. Poke some holes using a fork. This is to prevent water droplets to ensure smooth silky egg.
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Bring steamer to boil and reduce heat to medium.
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Carefully place egg mixture into the steamer. Cover with lid and steam for 20 minutes or until egg is set. Shallower dish will set faster.
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When set, remove from steamer, remove cling wrap and drizzle on sesame oil and soy sauce.
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Garnish with fried shallot and chopped scallion.
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Serve immediately.
Products used in this recipe
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.