Japanese · Dinner
Steamed Savory Egg Custard (High-Protein)
Steamed savory egg custard made with dashi, whole eggs, salmon fillet, and firm tofu. The silky custard sets gently under steam heat with edamame throughout, finished with soy-mirin glaze, scallion, and sesame oil. Served warm in its bowl.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
428Calories
53.2gProtein
19.6gFat
9.8gCarbs
4.9gSugar
5.2gFiber
1450mgSodium
666mgChol
4.4gSat Fat
980mgPotassium
210mgCalcium
4.8mgIron
5.9mcgVitamin B12
3.5mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Cut salmon fillet and firm tofu into small cubes; pat salmon dry with paper towel and thinly slice scallion.
2
Whisk
In a bowl, gently whisk eggs to combine, then whisk in cooled dashi, soy sauce, mirin, and salt until uniform.
3
Build
Strain egg-dashi mixture through a fine sieve into a heatproof bowl, then distribute salmon, tofu, and edamame evenly at the bottom.
4
Steam
Pour strained custard gently over solids, cover loosely with foil, and steam over simmering water on medium-low heat for 15–18 minutes until just set with slight center jiggle.
5
Rest
Remove from steamer using tongs and let rest uncovered for 5 minutes to firm slightly.
6
Plate
Drizzle sesame oil over custard, scatter scallion on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs
- 11 oz314g salmon fillet
- 1 1/2 cup360ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 1/2 tsp1/2 tsp salt
- 7 oz200g firm tofu
- 1/2 cup70g edamame
- 22 scallion
- 2 tsp2 tsp sesame oil
