Recipe Photo Recipe Title
cooking process

cooking process
Steamed egg custard is the base for many a popular Japanese dish. In this westernized version, chicken stock replaces the traditional dashi. Also, it's served on a flat plate rather than in a bowl, so you can all the seafood inside. The tonburi sauce is an unexpected surprise. The texture of the tonburi and the thickness of the savory steamed egg custard make an interesting contrast. Please adjust the time for steaming depending on the size of the plate.

cooking process
[Streamed egg custard]
2 eggs
1 egg yolk
800cc chicken bouillon
4 shrimps
2 scallops
8 small oysters (off the shell)
(is "shucked" better term?)
Approx. 2 oz. crab meat

200cc chicken bouillon
1 teaspoon potato starch
Tonburi, to taste



process photo [1]
Gently beat together the eggs and egg yolk. Add a little chicken bouillon to thin it. Season with salt and pepper.
Tips Be sure to use cold chicken bouillon. Warm bouillon will cause the eggs to harden.

process photo [2]
Shell and devein the shrimp. Cut the scallops into thin slices.

process photo [3]
Arrange shrimps, scallops, oysters and crabmeat on a plate that will fit into your steamer.
Tips The plate you steam will be the plate you serve, so choose one that fulfills both roles.

process photo [4]
Pour the egg mixture over the seafood and steam on low heat for 14 - 15 minutes.
Tips Steaming time will be affected by the size and shape of the dish. Cook slowly on low heat to ensure that the egg turns out smooth.

For the sauce, heat the chicken bouillon and season with salt and pepper. Dissolve potato starch in an equal amount of water and add to the sauce to thicken.

process photo [6]
Add tonburi to the sauce and pour over the steamed egg custard.

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