Eggs are one of the ingredients that are prepared simply, quickly and conveniently in every family meal. There are also many and varied ways of preparing eggs. In which, steamed eggs are also very familiar to housewives.

But today we will not teach you how to make the familiar egg dishes, but will be steamed eggs with Japanese and Korean flavors.

Any! Invite you and ameovat to start preparing ingredients and make this delicious and nutritious dish!

How to make Japanese style steamed eggs.

Ingredients for how to make steamed eggs

Chicken eggs: 2 eggs

Shrimp: 2

Chicken: 50g

Kamaboko fish cake: 80g

Fresh shiitake: 2 plants

Coriander: 1 branch

Mirin: 2 teaspoons

Japanese mushroom soy sauce: 2 teaspoons

Seasoning powder: 1/2 teaspoon

Steps to make steamed eggs

Step 1: Prepare ingredients

First, wash the shrimp and remove the head, tail, shell, and only shrimp.

The chicken is also washed and cut into bite-sized pieces.

Shiitake mushrooms remove the legs and cut in half.

Kamaboko rolls cut into 4 pieces.

Step 2: Marinate ingredients

Add 1 teaspoon of soy sauce and 1 teaspoon of Mirin, stir well.

Then, divide the mixture in half and add the chicken and shrimp in turn. Mix well and marinate for 5 minutes to infuse the ingredients.

Step 3: Three eggs

Put 20ml of water with 1/2 teaspoon of seasoning powder in a bowl, stir well, then put it in the microwave to heat for 30 seconds and take it out.

Then add 1/2 teaspoon of Dashi soy sauce to the mixture, 1/2 teaspoon of Mirin and 170ml of water, stir well.

Next, crack 2 eggs into a bowl and beat them. Put the mixture just made above into the eggs, stir well and then strain the mixture through a sieve to remove the scum.

Step 4: Steam eggs

Arrange chicken, kamaboko, shiitake, and shrimp in 2 small cups.

Then put the filtered egg mixture through the sieve and bring the eggs to steam in low heat for about 15-20 minutes, then turn off the heat and take out.

Garnish on top with a little coriander to add flavor and aesthetics to the dish.

The Japanese-style steamed egg dish called Chawanmushi with the soft, fragrant flavor of eggs and the sweetness of meat and the chewy chewy taste of mushrooms is sure to make the family rice dish more delicious.

Next, ameovat will teach you how to make Korean style steamed eggs

Ingredients for how to make steamed eggs

Chicken eggs: 5 eggs

Dashima Kelp: 1 tablespoon

Korean shrimp paste: 1 tablespoon

Soju: 1 tablespoon

Sesame oil: 1 tablespoon

Green onion: 1 branch

Sesame: 10g

Pepper: 1 teaspoon

Steps to take

Step 1: Prepare ingredients

Crack 5 eggs into a large bowl add 1 tablespoon Soju, 1 teaspoon pepper. Gently whisk until the mixture is evenly mixed.

Onions washed, cut into small pieces.

Step 2: Cook kelp juice

Put in a clay pot with 1.5 cups of water, 5g of kelp, 1 tablespoon of Korean shrimp paste. Cook in medium heat until the mixture boils, then remove the kelp and all the shrimp paste.

Step 3: Steam eggs

After taking out the kelp and shrimp paste, put the whole egg mixture into the pot, using chopsticks to stir continuously from the bottom of the pot until the egg thickens.

Note: Cook eggs over medium heat

Step 4: Steam eggs

When the eggs have thickened, turn down the heat and place a bowl about the size of the pot mouth upside down. Steam the eggs for 2 minutes, then turn off the heat.

Then add some sesame oil, sesame, scallions on top and you are done with the dish and enjoy!!!

So ameovat has finished guiding you 2 steamed egg dishes with Japanese and Korean flavors.

Wish you success and have a happy meal with family and friends!