Japanese · Dinner
Steamed Savory Egg Custard (Low-Chol)
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
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
