This Man's Cook Pudding-style Egg Custard

Name: This Man's Cook Pudding-style Egg Custard
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: egg 3 pieces; kombu 10g; mirin 1 tablespoon; salt 1/2 teaspoon; hondashi 1/3 teaspoon; shrimp a little; water 400ml

A silky, bouncy Japanese-style egg custard made by mixing beaten egg with kelp broth in a golden ratio, strained through a fine sieve.

Recommended for

Those who want to make elegant, delicate, soft egg dishes at home that resemble those served in Japanese restaurants
People looking for mild, easily digestible side dishes suitable for children or elderly family members
Anyone wanting to serve a neat, visually appealing egg dish perfect for entertaining guests

30 min Difficulty Normal side dish

Main ingredients

eggkombumirinhondashishrimp

Ingredients needed 3 servings

egg 3 pieces
kombu 10g
mirin 1 tablespoon
salt 1/2 teaspoon
hondashi 1/3 teaspoon

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water 400ml

Recipe

Soak 10g of kombu in 400ml of cold water at room temperature for 3–4 hours, or boil it in boiling water for 10 minutes and let it cool to prepare the kombu broth.
Crack 3 eggs into a bowl and strain them through a fine sieve to completely remove the egg veins.
Pour the finely strained egg mixture into a measuring cup and measure the total volume accurately.
Add 1 tablespoon of mirin, 1/2 teaspoon of salt, and 1/3 teaspoon of hondashi to the measured egg mixture in sequence.
Add an amount of kombu broth equal to exactly twice the volume of the egg mixture into the measuring cup and mix thoroughly.
Divide the prepared egg mixture into heat-resistant glass or ceramic dishes that fit inside a steamer.
To achieve a smooth surface, carefully remove any small bubbles floating on top of the egg mixture using a spoon.
Cover the dish opening tightly with aluminum foil or a lid to prevent water droplets from falling onto the surface and creating holes.
Place the dish in a steamer over medium heat (no higher than medium) and steam for about 11 minutes.
After 11 minutes, when the egg is about 80% cooked, briefly remove it, open the foil, and neatly arrange shrimp or other toppings as garnish.
Re-cover with foil and return to the steamer for an additional 5 minutes to fully cook through and complete the dish.

Prepare kombu broth and crack eggs, then strain through a fine sieve to remove egg veins.
Mix egg and kombu broth in a 1:2 ratio, add mirin, salt, and hondashi, then remove foam carefully.
Cover the dish with foil and steam in a steamer for 11 minutes, add garnish, then steam for 5 more minutes.

Cooking tips

Always strain the egg mixture through a fine sieve to achieve a bubble-free, smooth pudding-like texture.
The ideal ratio of kombu broth to egg mixture is 2:1; removing all foam carefully ensures a clean, polished surface.
If steam enters the dish during cooking, holes will form on the surface—always cover the dish with foil or a tight-fitting lid.
When steaming with a pot instead of a steamer, place a cloth on the bottom to prevent the dish from shaking, breaking, or making noise.

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This Man's Cook Pudding-style Egg Custard

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Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒3 servings