Whenever I visit a Japanese restaurant, there's a 90% chance that I'm likely to order this steamed egg custard dish as a part of my meal. What's not to love about this comforting and addictive appetizer that doesn't make you feel guilty eating more than one at a go?
Literally translated as "tea cup steam" in Japanese, this tasty dish is actually so easy to make you don't even need to have any prior experience in cooking! The secret is in the proportion of the stock to the eggs and also the heat control when you steam the eggs. It's also usually stuffed with gingko nuts, chicken, mushrooms and Japanese fishcake or crabstick. For my own version, I usually like to put some prepared bottled kamaboko mushrooms at the bottom of the dish as well(this can be easily purchased from the Japanese section of any supermarket).
Literally translated as "tea cup steam" in Japanese, this tasty dish is actually so easy to make you don't even need to have any prior experience in cooking! The secret is in the proportion of the stock to the eggs and also the heat control when you steam the eggs. It's also usually stuffed with gingko nuts, chicken, mushrooms and Japanese fishcake or crabstick. For my own version, I usually like to put some prepared bottled kamaboko mushrooms at the bottom of the dish as well(this can be easily purchased from the Japanese section of any supermarket).