Hello everyone! This time, the recipe I'd like to share is how to make Japanese-style vegetable egg steam.

Ingredients

  • 4 mushrooms
  • 250 ml water
  • 250 ml chicken stock
  • 2 eggs
  • Half a carrot (thinly sliced into about 12 pieces)
  • 1 table spoon of Sanwai (Shaoxing wine) and 1 teaspoon of sugar
  • Half a teaspoon of salt
  • Half a teaspoon of soy sauce

Step-by-step Instructions

1. Prepare four lidded bowls to put into the steamer pot. Soak the mushrooms in water until soft. Then take out the mushrooms and slice them thinly. Set the mushroom water aside separately to reuse later.

2. After slicing the carrots thinly, cut them into flower-shaped or star-shaped pieces using a cookie cutter.

3. Heat the chicken stock and mushroom water together over low heat. Once it's well blended, remove it from the stove and let it cool down.

Beat the 2 eggs until well mixed.

Pour the previously cooled liquid mixture into the beaten eggs and stir again until well combined.

Strain the resulting liquid through a sieve.

4. Place the four lidded bowls prepared in step (1) into a pot. Add water until the bowls are submerged about halfway. Then remove the bowls, cover the pot with its lid, and bring the water to a boil.

5. While waiting for the water to boil, evenly distribute the mushrooms and carrots into the bowls. Then pour the egg mixture evenly into each bowl as well. Once done, cover the bowls with their lids.

Once the water in the pot comes to a boil, reduce the heat to the lowest setting, place the bowls in, cover the pot with its lid, and steam for about 15 to 20 minutes.

Once the time is up, you'll have a delicious Japanese-style mixed vegetable egg steam ready.

Enjoy it while it's delicious!

Source: Huangkitchen.com