Dashi-Steamed Egg Custard

    By Dylan Roberts Published: March 5, 2019

    • Prep: 30 mins
    • Cook: 45 mins
    • Ready In: 1 hr 15 mins

    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.



    1. 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.
    2. Strain dashi through a fine-mesh sieve into a large bowl (or an airtight container if not using right away) and let cool.
    3. 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.
    4. 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.
    5. Serve eggs topped with crushed nori and reserved scallion greens.
    6. Season with Sel Magique!
    7. Recipe found on Bonappetit.com

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