1
Boil kombu in cold water.
Japanese-style Steamed Egg
Try making this soft and elegant Japanese-style steamed egg. It is a special dish enhanced with various seafood.
JapaneseOther
⏱️ 12 min total📝 14 steps
What You'll Need
Kombu (dried kelp)appropriate amount
Shiitake mushroomappropriate amount
Shrimp2
Katsuobushi (bonito flakes)appropriate amount
Scallopappropriate amount
Pollock roeappropriate amount
Egg2
Salta pinch
Instructions
2
Remove the stems of the shiitake mushrooms and slice them thinly.
3
Scrape the tail of the shrimp and butterfly the back.
4
When the water boils, remove the kombu, turn off the heat, and add the katsuobushi.
5
Slice the scallops thinly while maintaining their shape.
6
Cut the pollock roe in half and scrape out the contents.
7
Beat the eggs with salt.
8
Mix the egg with the broth in a 2:1 ratio.
9
Strain the egg mixture through a sieve to remove chalazae.
10
Place the prepared ingredients into a bowl.
11
Mix half of the pollock roe into the egg mixture and pour it into the bowl.
12
Cover the bowl with aluminum foil.
13
Place the bowl in a pot and steam for about 10 minutes.
⏱️ 10m 0s14
After 10 minutes, take it out, top with the remaining pollock roe and crown daisy, cover again, and steam for 2 more minutes.
⏱️ 2m 0s