This light, airy, and delicately flavored steamed egg pudding is a smooth and comforting dessert or side dish. It has a custard-like texture with a subtle sweetness and a hint of umami, making it a delightful treat.
Ingredients:
- For the Egg Pudding:
- 4 large eggs
- 1 1/2 cups dashi broth (or chicken broth for a milder flavor)
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sugar
- Pinch of salt
- For Garnish (Optional):
- Green onions, finely chopped
- Toasted sesame seeds
Instructions:
- Prepare the Pudding Mixture:
- In a medium bowl, lightly whisk the eggs until just combined. Do not over-whisk.
- In a separate saucepan, heat the dashi broth (or chicken broth) until warm but not boiling.
- Add the mirin, soy sauce, sugar, and salt to the warm broth. Stir until the sugar and salt are dissolved.
- Gradually pour the warm broth mixture into the beaten eggs, whisking gently to combine.
- Strain the mixture through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth texture.
- Prepare the Steaming Dish:
- Choose a heat-proof dish that fits inside your steamer or pot. A glass dish or ceramic dish works well.
- Pour the strained egg mixture into the dish.
- Steam the Egg Pudding:
- Set up your steamer or a pot with a steaming rack. Fill the bottom with water, ensuring it doesn’t touch the dish when placed on the rack.
- Place the dish with the egg mixture onto the steaming rack.
- Cover the dish with aluminum foil or a lid to prevent condensation from dripping onto the pudding.
- Cover the steamer or pot with a lid.
- Steam over low to medium-low heat for 20-30 minutes, or until the pudding is set but still slightly jiggly in the center. The exact time will depend on the size and depth of your dish.
- To check if it’s done, gently insert a toothpick or knife into the center. It should come out clean or with just a few moist crumbs.
- Cool and Chill:
- Carefully remove the dish from the steamer and let it cool to room temperature.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until completely chilled and set.
- Serve:
- Once chilled, you can serve the egg pudding directly from the dish or scoop portions onto plates.
- Garnish with finely chopped green onions and toasted sesame seeds, if desired.
Tips and Notes:
- Low Heat is Essential: Steaming at a low heat is crucial for a smooth and tender pudding. High heat can cause the pudding to curdle.
- Dashi Broth: Dashi broth provides a unique umami flavor to the pudding. You can find dashi powder or dashi packets at most Asian grocery stores.
- Flavor Variations: You can add other ingredients like shiitake mushrooms, shrimp, or chicken to the pudding for different flavors.
- Prevent Condensation: Covering the dish with foil or a lid while steaming helps prevent condensation from making the pudding watery.
- Texture: The texture should be soft, smooth, and jiggly.
Enjoy your Fluffy Steamed Egg Pudding (Tamago Dofu Style)!