Choi Kang-rok's Steamed Egg Custard with Cheese

• 100ml liquid eggs
• 500ml bonito broth
• 4g rock salt
• 1.5 tsp soy sauce for soup
• 1 tbsp mirin
• A little camembert cheese
• A little brie cheese
• A little chicken terrine
• 2 shiitake mushrooms
• 2 button mushrooms
• 1 king oyster mushroom
• 30ml water starch
• A little lime zest

Recipe 🍳

Cooking tips 💡

• When removing foam with a torch, pass it quickly without holding it directly on the surface for too long, as this can cause charring and impart an unpleasant taste.
• The cooking time for the steamed egg custard may vary depending on the depth and width of the bowl, and the amount of egg mixture, so adjust as needed.
• When pouring the sauce, do so carefully from a low height to avoid damaging the delicate surface of the steamed egg custard.
• Using liquid eggs eliminates the need to strain the eggs, making the process more hygienic and convenient.

Recommended for 🙋

• ⭐Those who want to enjoy a smooth and moist Japanese chawanmushi at home, just like pudding.
• ⭐Those who want to taste a luxurious egg dish with a combination of cheese and mushroom sauce.
• ⭐Those looking for a special and carefully prepared appetizer for entertaining guests.