serves
3
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
3
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 free-range eggs
- 1 tbsp soy sauce
- 1 tbsp mirin
- ¼ cup (60 ml) dashi
- 1 tsp grated ginger
- 3 scallops
- 100 g tofu, divided into 3 pieces
- 3–6 shiitake mushrooms, sliced
- 100 g enoki mushrooms
- ½ tbsp chives, thinly sliced
- ½ tbsp crushed nori
- 2 tbsp bonito flakes, to garnish
- 3 chervil sprigs, to garnish
- 1 tbsp toasted sesame seeds, to garnish
- 3 tsp salmon roe, to garnish
Instructions
- Whisk eggs in a bowl. Add soy sauce, mirin, dashi and ginger, and whisk until combined. Transfer to a jug.
- Place 1 scallop and 1 piece of tofu in the bases of three small heatproof bowls. Divide mushrooms, chives and nori evenly between bowls. Pour over egg mixture; each bowl should have approximately ⅓ cup mixture.
- Carefully place bowls into a bamboo steamer over a gentle simmer and cook for 10–15 minutes, or until set. Remove from steamer with caution.
- Garnish with bonito flakes, chervil, toasted sesame seeds and salmon roe. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
