Japanese · Lunch
Egg Custard Roll (High-Protein)
A steamed dim sum roll wrapping a silky whole-egg and egg-white custard thickened with extra-firm tofu and edamame puree, rolled in a thin cornstarch wrapper and steamed until set. Served sliced with soy-scallion dipping sauce and warm edamame on the side for extra protein and fibre.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
51.3gProtein
22.1gFat
24.6gCarbs
4.3gSugar
5.4gFiber
980mgSodium
576mgChol
5.9gSat Fat
760mgPotassium
190mgCalcium
5.6mgIron
1.8mcgVitamin B12
6mgVitamin C
vegetarian
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Whisk eggs, egg whites, tofu, edamame puree, dashi, mirin, 0.5 tsp soy sauce and salt until smooth.
2
Build
Lay wrapper on work surface and spoon filling in a strip along one edge, leaving 1 inch borders.
3
Wrap
Roll wrapper tightly into a log, sealing the final edge with a dab of water.
4
Steam
Place seam-side down on oiled heatproof plate in steamer basket and steam at medium heat for 13 minutes until set.
5
Rest
Let roll sit uncovered for 10 minutes until custard fully sets and slices cleanly.
6
Finish
Whisk together 1 tsp soy sauce, rice vinegar, sugar and sesame oil, then scatter in scallion.
7
Plate
Slice rested roll into 6 rounds with a sharp wet knife, arrange on plate, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1212 eggs and egg whites (170g total)
- 7 oz200g silken tofu
- 5.6 oz160g edamame, cooked and shelled
- 22 sheet (about 20g) cornstarch dumpling wrapper or store-bought rice paper
- 4 tbsp60ml dashi
- 2 tsp2 tsp mirin
- 3 tsp3 tsp soy sauce total
- 22 scallion
- 1/2 tsp1/2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- pinch of salt
- cooking oil spray
