Tea bowl steaming is Japanese-style steamed egg custard. Although they are all steamed egg custard, Japanese tea bowl steaming is somewhat different from ours in terms of seasonings and materials. It is a traditional Japanese non-flavored snack.
Although it is only a small tea bowl, it is filled with fresh seafood. The taste is extremely smooth, tender and delicious.
Steamed eggs in Japanese tea bowl
By KrisKulas
Recipe Recommendations
- eggs of 3
- shrimp of 6
- mushrooms appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- steamed fish oyster sauce appropriate amount
Steps for Steamed eggs in Japanese tea bowl
1
Prepare all the ingredients.
2
Wash and chop mushrooms.
3
Beat the eggs into a bowl.
4
Add salt and chicken essence and stir well.
5
Then add warm water and stir well.
6
Filter the egg mixture again.
7
Wrap in plastic wrap and place it in a steamer and steam over medium to medium heat.
8
Steam for 8-10 minutes until the egg liquid is semi-solidified and add shrimp and mushrooms.
9
Then cover the plastic wrap and continue to steam the egg liquid to solidify (about 8-10 minutes). Pour in sesame oil and a little steamed fish soy sauce when eating.Steamed eggs in Japanese tea bowl Make Tips
1. Beat the eggs gently to prevent more air from entering the egg mixture. 2. It is best to add warm water, and the amount of water should be 2/3 of the tea bowl used. 3. The egg liquid should be filtered and then steamed. This is the most important thing so that the egg custard will be smooth and tender. 4. Steamed egg custard should be wrapped in plastic wrap to prevent water vapor from entering the bowl. Use medium to medium heat, no need for high heat. 5. Pay attention to the amount of water added. Generally, the ratio of eggs to water should be 1:2 or 1:3. Add more water if you like to eat tender, and add less water if you like to eat old.