Side Dishes

Nutritious Steamed Egg Custard영양 달걀찜

Name: Nutritious Steamed Egg Custard
Cuisine: Korean
Ingredients: 5 g Korean fish cake; 3 g Mushroom; 5 g Shrimp; 1 g Pine nuts; 20 g Egg; 50 g Dried anchovy; Salt

A delicate steamed egg custard filled with bamboo shoot, chestnut, fish cake, shiitake mushroom, ginkgo nuts, shrimp, and pine nuts.

Nutritious Steamed Egg Custard — Korean recipe photo

Ingredients

Korean fish cake5 g Korean fish cake
Mushroom3 g Mushroom
Shrimp5 g Shrimp
Pine nuts1 g Pine nuts
Egg20 g Egg
Dried anchovy50 g Dried anchovy
SaltpantrySalt

Instructions

1
Slice the bamboo shoot along its natural ridges, and peel the chestnut and cut it into quarters.
2
Thinly slice the steamed fish cake. Soak the dried shiitake mushroom in lukewarm water, then cut it diagonally into quarters.
3
Beat the egg in a bowl, add anchovy broth equal to 2.5 times the volume of the egg, season with salt, whisk well, and strain through a sieve.
4
Blanch the ginkgo nuts, bamboo shoot, chestnut, and shrimp in boiling water, in that order.
5
Peel the blanched ginkgo nuts, and remove the head and shell from the shrimp.
6
Place the prepared filling ingredients in a steaming dish, pour in the egg mixture, and steam in a steamer for about 12 minutes.

Ingredient substitutions

Korean fish cake: Fried tofu can add chewiness, but the flavor differs.
Mushroom: Any mild mushroom can work.
Shrimp: Firm white fish or mushrooms can work, with a different texture and flavor.
Pine nuts: Chopped walnuts add richness with a different texture.
Egg: For binding, use a commercial egg replacer or a small starch slurry; the flavor and texture will change.

Nutrition & source