Dashi-Steamed Egg Custard

[ad_1]

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. It’s often cooked in a traditional clay pot (called a ttukbaegi) but you can cook the eggs in any small heatproof bowl to get the same effect at home.

[ad_2]

Source link

قالب وردپرس