Steamed Eggs
From littlesponger 15 years ago
- 15-20 minutes to make
- Serves 4
When I grew up in Korean, My mom used to make this dish for BAN CHAN. I never got tired of it.
Ingredients
- 4 mugs shopping list
- 4 eggs shopping list
- 4 table spoons of cooking wine shopping list
- 4 table spoons of Tsutu ( Ninben Co.) sauce shopping list
- 1 1/2 cup of water shopping list
- Pinch of salts shopping list
- 16 cockrail shrimps shopping list
- 4 slices of Red Kamaboko ( steamed fish cake) shopping list
- Little bit of imitation clab meats shopping list
- 4 slices of mushrooms shopping list
- Choped green onions shopping list
How to make it
- Break the eggs, whisk together the water, cooking wine, tsutu
- Make it softer through a sieve[sifter]
- Shred the fish cakes, mushrooms, clab meats
- Put the 2 shrimps at the bottom of the mugs and fill the egg mixture of the 3/4 mugs
- When the water starts to boil from the steamer, add the 4 mugs into the steamer
- Cook the eggs at the medium fire about half way (8 mins)
- Change to the low fire, add mushrooms, fish cakes, green onions, shrimps and cook 3 more mins.
People Who Like This Dish 6
- cheezy25 Nowhere, Us
- greekgirrrl Long Island, NY
- quinnegorges Berkeley, CA
- twilight1004 Vancouver, CA
- fuzzy OH
- httpmom San Francisco Bay Area, CA
- littlesponger LA CRESCENTA, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Absolutely fantastic!
greekgirrrl
in Long Island loved it
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I know this is wonderful because I have made the Japanese version many times! It's a family favorite!
httpmom
in San Francisco Bay Area loved it
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