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.
- 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