Soft Steamed Egg Bowl

Ingredients

2

Naturegg Omega 3 eggs

1/2 (120 ml) cup

Naturegg Simply Egg Whites

450 ml

warm dashi (see tip)

1 tsp

light soy sauce

1 tsp

mirin

1/2 tsp

salt

pinch white pepper

2-3

dried shiitake mushrooms, rehydrated and thinly sliced

4-6

small raw shrimp, peeled, deveined, cut into bite size pieces

finely sliced scallions

small drizzle of sesame oil (optional)

Directions

1. In a bowl, gently whisk eggs and egg whites until just combined, avoiding air bubbles.

2. In a separate bowl, mix the warm dashi with soy sauce, mirin, salt, and white pepper.

3. Slowly pour the seasoned dashi into the egg mixture, whisking softly. Strain through a fine sieve for a smooth texture.

4. Divide the custard mixture between two heat-safe bowls.

5. Place the bowls into a steamer or a baking dish with a hot water bath. Cover loosely with foil. Steam gently on the stove or bake in a 325°F (160°C) oven for 10 minutes, until the custard is partially set.

6. Carefully remove the bowls and add sliced shiitake mushrooms and shrimp on top.

7. Return to the steamer or oven and cook for an additional 6 minutes, or until the shrimp are opaque and the custard is just set with a gentle wobble.

8. Remove from heat and let rest for 1–2 minutes. Garnish with scallions and a drizzle of sesame oil if desired.

Tips

1. Substitute warm dashi for 1½ tsp instant dashi powder dissolved in 450 ml hot water, cooled slightly.