Dashi-Steamed Egg Custard

    This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.
    Prep Time30 mins
    Cook Time45 mins
    Total Time1 hr 15 mins


    • 8 dried shiitake mushrooms
    • 1/2 white or yellow onions sliced thin
    • 5 cloves garlic
    • 4 4x4 pieces kombu
    • 2 large scallions
    • 5 large eggs
    • 1/2 cup crushed nori sheets
    • a pinch Sel Magique Classic or Spicy Blend


    • Vegan Dashi : Bring mushrooms, onion, garlic, kombu, and 2 quarts water to a simmer in a large saucepan over medium-high heat. Cook, reducing heat as needed to maintain a simmer, 30 minutes.
    • Strain dashi through a fine-mesh sieve into a large bowl (or an airtight container if not using right away) and let cool.
    • Steamed Eggs : Separate dark green tops from scallions; thinly slice both parts and set aside separately. Gently whisk eggs in a heatproof ceramic bowl that can hold at least 3 cups water (a pair of chopsticks are the ideal whisking tool since they fully incorporate the eggs without introducing too much air). Add ¾ cup cooled dashi and season with Sel Magique (you’ll need about ½ tsp. Sel Magique, as the dashi is unseasoned). Stir in reserved scallion whites and pale green parts.
    • Place bowl inside a large saucepan with a tight-fitting lid. Pour in water to come two-thirds up the sides of the bowl. Cover saucepan and set over medium-high heat. Bring water to a boil. Reduce heat and simmer until eggs are just set (they will still wobble slightly when gently wiggled), 18–25 minutes.
    • Serve eggs topped with crushed nori and reserved scallion greens.
    • Season with Sel Magique!
    • Recipe found on Bonappetit.com


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