Steamed Egg: Double-Boiled Egg Custard

Recreating the simple yet delicious steamed egg with irresistible custardy texture!

[2 Servings, Under 30 Minutes, Easy to Make]

This double-boiled egg custard is easy to make and perfect for a super comforting snack or dish. You can enjoy it warm or chilled straight from the fridge.

Ingredients:

• [Dashi Stock]
  • Kombu seaweed, 2 sheets (5x5 cm each)
  • Water, 200 ml
• [Egg Custard Ingredients]
  • Eggs, 6
  • Cooking sake, 1 tablespoon (T)
  • Shrimp sauce, 1 tablespoon (T)
  • Sugar, 2 teaspoons (ts)
  • Flavored salt, 1 teaspoon (ts)
  • Sesame oil, 1 tablespoon (T)
  • Chopped green onions, 2 tablespoons (T)
  • Finely chopped carrots, 1 tablespoon (T)

Instructions:

1. Prepare the dashi stock: Add two 5x5 cm kombu sheets to 200 ml of water. Let it sit for 20 minutes. Using lukewarm water helps extract the flavors more efficiently.
2. In a large bowl, crack 6 eggs.
3. Add 1 tablespoon of cooking sake, 1 tablespoon of shrimp sauce, 2 teaspoons of sugar, 1 teaspoon of flavored salt, and 1 tablespoon of sesame oil to the eggs.
4. Whisk the eggs well with chopsticks or a fork.
5. Once the eggs are beaten, mix in all of the dashi stock.
6. Prepare a heat-resistant glass or stainless-steel bowl for steaming.
7. To ensure the custard comes out easily, coat the bowl with a generous layer of sesame oil using a brush.
8. Strain the egg mixture through a sieve into the prepared bowl. This step removes the egg whites' strings, ensuring a smoother custard.
9. Add the finely chopped green onions and carrots to the egg mixture and gently stir.
10. Cover the bowl with wrap or foil.
11. Once the water in the steamer is boiling, place the bowl inside. Steam on medium heat for 20 minutes, then turn off the heat and let it sit for an additional 5 minutes.
12. The egg will puff up during cooking, giving it a plump appearance.
13. To unmold the custard, place a chopping board over the bowl, flip it, and lift the bowl - the custard should slide out easily. Be careful as the bowl will be hot!
14. Slice the custard into bite-sized pieces and serve.

Notes:

• The dashi stock and sesame oil lend a rich, savory depth to the dish.
• Enjoy the unique texture of this custard, different from the traditional Korean 'ttukbaegi' steamed egg.