Ttukdak Hyung's Japanese-Style Pudding Egg Custard

Name: Ttukdak Hyung's Japanese-Style Pudding Egg Custard
Cook time: 75 min
Total time: 75 min
Yield: 2 servings
Cuisine: Korean
Ingredients: boiling water: 300ml; kelp: 2g; bonito flakes: 2g; eggs: 3; mirin: 1 tablespoon; seasoned salt: 0.3 tablespoon; tsuyu: 1 tablespoon; green onions

A smooth, pudding-like Japanese-style egg custard made by steaming eggs in dashi broth brewed with kelp and bonito flakes.

1 hr 15 min Difficulty Normal Snacks & desserts

Main ingredients

kelpbonito flakeseggstsuyugreen onions

Ingredients needed 2 servings

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boiling water: 300ml

kelp: 2g

bonito flakes: 2g

eggs: 3

mirin: 1 tablespoon

seasoned salt: 0.3 tablespoon

tsuyu: 1 tablespoon

green onions

Recipe

Add 2g of kelp and 2g of bonito flakes to 300ml of boiling water and simmer to make the broth.
Strain 3 eggs through a sieve and whisk until smooth.
Pour the strained bonito broth into the eggs, then mix in 1 tablespoon of mirin and 0.3 tablespoon of seasoned salt.
Cover with cooking foil and steam for 20 minutes.
Slice the cooked custard lightly with a knife, then top with 1 tablespoon of tsuyu and green onions to finish.

Simmer kelp and bonito flakes in boiling water to make the broth.
Mix the strained eggs with the broth, mirin, and salt, then steam for 20 minutes.
Top the cooked custard with tsuyu and green onions to finish.

Cooking tips

Mix the strained eggs with the kelp and bonito broth, cover with cooking foil, and steam for 20 minutes to achieve a soft, pudding-like texture.

Recommended for

Those who enjoy a smooth, melt-in-the-mouth pudding-like texture.
People looking to enjoy sweet-savory egg dishes as snacks or desserts.
Anyone wanting to taste an egg custard enhanced with the rich umami flavor of kelp and bonito flakes.

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Ttukdak Hyung's Japanese-Style Pudding Egg Custard

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Ingredients needed 🛒2 servings