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4 Serves
100 Mins
Whisk the eggs gently in a bowl, being careful not to create too many air bubbles, then combine with dashi stock, soy sauce, and mirin.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
12 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
129 µg / 400 µgCalcium
122 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
172 mg / 420 mgPhosphorus
478 mg / 1,250 mgPotassium
1935 mg / 4,700 mgSodium
1594 mg / 2,300 mgZinc
6 mg / 11 mgCopper
3 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
144 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
138 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Strain the egg mixture through a sieve into a clean bowl to ensure a perfectly smooth, silky texture for the custard.
Place shrimp and shiitake mushrooms into the bottom of individual ramekins.
Pour the strained egg mixture into the ramekins over the shrimp and mushrooms, then cover each ramekin with foil.
Arrange the ramekins in a steamer and steam over low heat for approximately 70 minutes until the custard is set but still jiggly.
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Brazilian
Italian