came back from japan and they had this stuff at breakfast a lot. i found it tasty! if you’ve never had it before it’s very soft and light. doesn’t really taste eggy once it’s been cooked. more like a savory custard?
beat 2 eggs about 1 min. (when you crack one, crack it at the very top so it maintains shape).
add 2 eggfulls of water, 2 eggfuls of stock of choice, teaspoon of sesame oil. salt to taste. mix.
pour through fine seive/strainer into ramekin (removes bubbles).
cover with saran wrap and steam 5-10 minutes depending on steamer. remove from heat and let sit in steam until firmed (about the consistency of soft jello/custard). it took me a couple tries to get this right. you don’t want to overcook or else it turns into a mess. err on undercooking and then steaming a bit longer if needed. it firms up a lot when resting
top with preferred toppings (i did scallions and air fried canadian bacon until it was crispy) you definitely want something with texture/crunch. and drizzle with some sauce you like.
pretty tasty!!!! you can serve on top of rice if you calories allow for it.
by virginiarph