Japanese Steamed Egg Custard
Delight in the silky texture of Japanese steamed egg custard, a light and savory dish that's gentle on the stomach. It's an excellent source of protein and can be enjoyed warm or chilled for a comforting treat.
- Time
- 15 min active · 20 min total
- Yield
- 1 serving
- Steps
- 5
Ingredients
- Chicken egg 2 pcs
- Chicken broth 0.75 cup
- Salt to taste
For serving
- Soy sauce 1 tbsp
- Sesame oil 1 tbsp
Directions
Step 1
Prepare a ceramic or glass baking dish. You will also need a colander and a steamer.
Step 2
Crack the eggs into a bowl and add salt. Lightly beat with a fork and pour in the broth. Mix everything again.
Step 3
Strain the mixture through a colander and pour into the dish, filling it ⅔ full. If there is too much mixture, divide it between two dishes.
TipStraining through a colander will make the mixture especially delicate.
Step 4
Place the dish in a steamer and cover with plastic wrap. Cook for 12–14 minutes.
TipIf you don't have a steamer, place a skillet on the stove and add water to it so that the water level reaches about halfway up the dish with the omelet. Place a rack on the bottom of the skillet. If you don't have a rack, place an inverted saucer or a folded kitchen towel on the bottom — this will prevent the omelet from sticking.
Step 5
Let the omelet cool slightly, then slice it directly in the dish, first lengthwise, then crosswise, to create neat squares. Drizzle with sesame oil and soy sauce.
