Japanese · Dinner
Steamed Savory Egg Custard
Silky steamed egg custard made with egg whites and minimal whole egg to reduce cholesterol, simmered with flaked white fish, shiitake mushroom and bamboo shoot in a light dashi-soy base. Delicate and savory, served warm directly in its steaming cup.
$4
12 minsPrep
16 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
156Calories
21.4gProtein
5.1gFat
4.9gCarbs
2.2gSugar
0.6gFiber
911mgSodium
71mgChol
1.3gSat Fat
476mgPotassium
58mgCalcium
1.6mgIron
1.7mcgVitamin B12
4mgVitamin C
Goes well with
Sauvignon Blanc
local
Sencha Green Tea
international
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Cut fish into small cubes, slice shiitake mushroom and bamboo shoot, and warm a steamer with rack over low heat.
2
Whisk
In a bowl, gently whisk egg white and three egg whites until just combined, about 30 seconds, avoiding air bubbles.
3
Season
Stir cooled dashi, soy sauce, mirin and salt into egg mixture until fully dissolved with no streaks remaining.
4
Steam
Pour strained egg mixture into steaming cup with fish and vegetables, cover loosely with foil, and steam over low heat 13–15 minutes until just set with slight center wobble.
5
Plate
Remove from steamer, rest 5 minutes, then garnish with chopped mitsuba and lemon slice, and serve warm in cup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g white fish fillet
- 22 egg white
- 66 egg whites
- 1 1/2 cup360ml dashi, cooled to room temperature
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 1/2 tsp1/2 tsp salt
- 22 fresh shiitake mushroom
- 2 tbsp2 tbsp bamboo shoot
- 4 sprigs4 sprigs mitsuba or scallion
- 22 thin slice lemon
