Japanese-Style Seafood Egg Custard recipe - ingredients, nutrition and when to eat it
This Japanese-style seafood egg custard is made by gently steaming a smooth egg mixture with shrimp, mushrooms, and fish cake.
This Japanese-style seafood egg custard is made by gently steaming a smooth egg mixture with shrimp, mushrooms, and fish cake. Its light, moist texture makes it a lovely side dish for a warm lunch or dinner.
World cuisine · 25 minutes to cook
Tips: For a tender texture, use about 90 ml of broth per egg.
Tips: Keep the heat low, as a strong boil can leave holes on the surface.
Tips: Cooking time varies with the size of the shrimp, so check that they're opaque all the way through.
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Ingredients (1 serving)
- Egg — 2 pc
- Shrimp — 3 pc
- Shiitake mushrooms — 1 pc
- Fish cake — 1 piece
- Dashi stock — 180 ml
- Mirin — 1 tsp
- Soy sauce — 0.5 tsp
- Salt — 0.2 g