Name: Choi Kang-rok's Steamed Egg Custard with Cheese
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

30 min Difficulty Normal side dish

Main ingredients

EggsCamembert cheeseBrie cheeseChickenShiitake mushroomsButton mushroomsKing oyster mushroomsLimeSoy sauce for soupMirin

Ingredients needed 2 servings

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

Season the bonito broth with rock salt, soy sauce for soup, and mirin, then mix well with liquid eggs to make the egg mixture.
Cut the camembert cheese, brie cheese, and chicken into appropriate sizes and place them in the prepared bowls.
Pour the egg mixture into the bowls, and then remove any surface foam using a kitchen torch.
Tightly wrap the opening of the bowls with plastic wrap to prevent foreign substances or moisture from entering during cooking.
Steam gently for about 20 minutes in a steam oven or steamer preheated to 90 degrees Celsius.
While the egg custard is steaming, bring bonito broth, sliced shiitake, button, and king oyster mushrooms, and rock salt to a boil in a pot.
Once the mushrooms are cooked, gradually add water starch to create a thick sauce.
Remove the steamed egg custard from the heat, peel off the plastic wrap, and carefully pour the mushroom sauce over the surface without breaking it.
Finally, grate only the yellow part of the lime zest and sprinkle it over the steamed egg custard for aroma.

Mix seasoned broth and liquid eggs, pour into bowls with cheese and chicken, and cover with plastic wrap.
Steam for 20 minutes in a 90-degree steam oven or steamer, and during that time, make a thick sauce by adding mushrooms and starch to the broth.
Carefully place the mushroom sauce over the steamed egg custard and sprinkle with grated lime zest to finish.

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.

Choi Kang-rok's Steamed Egg Custard with Cheese

Main ingredients

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Ingredients needed 2 servings

Recipe

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Choi Kang-rok's Steamed Egg Custard with Cheese

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Ingredients needed 🛒2 servings

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