Japanese Style Steamed Eggs - Japanese Food

Japanese Style Steamed Eggs

soft steamed eggs

eggs : kelp broth = 1 : 2

very soft steamed eggs like pudding

eggs : kelp broth = 1 : 2.5

-> 2 eggs (about 80ml) : kelp broth 1Cup (about 200ml)

boil water (about 210ml) with kelp

and remove kelp after 7~8 minute

add a handful of dried bonito

and remove from heat,

strain after 8 minutes

rice wine (cheongju) 1t + cooking wine 1t + salt 1t

 

2eggs + prepared broth 1cup

 

 

sift egg mixture

 

 

raise it in the steamer

 

steam about 10 to 12 minutes under medium heat