Steamed flying fish eggs that are as soft as pudding
Meet steamed flying fish eggs that melt like pudding in your soft mouth.
2 serving
Within 30 minutes
카푸치노
Ingredients
  • egg
    1ea
  • Flying Fish Roe
    1TS
  • lemon juice
    1ts
  • leek
    little
  • shredded red pepper
    little
  • Water
    100g
  • salted shrimp
    10g
  • Salt
    little
Cooking Steps
STEP 1/6
Prepare flying fish roe by mixing lemon juice.
STEP 2/6
Mix eggs and water in a 1:2 ratio and strain through a sieve.
STEP 3/6
Add flying fish roe to egg mixture, chop salted shrimp, squeeze with gauze or kitchen towel, add juice, and add salt
STEP 4/6
When you put the steamed egg container in a pot, put the water about the size of the steamed egg line, take out the steamed egg container, boil it for a while, cover it with a lid and wrap it tightly with gauze.
STEP 5/6
When the water boils up, put the steamed egg container in a pot and steam it over medium-low heat for 15 to 20 minutes.
STEP 6/6
When it's done, cut the green onion and red pepper into 1cm long pieces, garnish, leave it for about 2 minutes, and take it out
The ratio of eggs to water is 1:2. If you use anchovy broth or katsuobushi broth instead of water, it will taste more delicious.
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