steamed egg custard
This dish is bascially egg custard in its most elegant form; soft, silky, barely set, and steamed so gently it turns into something closer to a savory cloud than eggs. The base is seasoned with dashi-style broth, soy, mirin, and rice vinegar for that clean Japanese depth, then finished with asparagus, enoki mushrooms, and a cold, bright pile of toppings like salmon roe, micro greens, chives, and pickled radish. It looks like fine dining, but it’s really just patience, steam, and letting simple ingredients do the flexing.
What is egg custard?
Egg custard is a dish where beaten eggs are gently cooked with liquid (like broth, milk, or cream) until they set into a smooth, silky, spoonable texture - not scrambled, not firm like an omelet, but soft like satin. It’s an ancient technique that shows up all over the world because eggs were an easy way to turn simple pantry ingredients into something filling and refined; the Chinese have steamed egg, the French have savory and sweet custards, and Japan has chawanmushi, a delicate steamed egg custard made with seasoned broth. The secret is low heat and patience; cook it too fast and it turns grainy, but steam it gently and it becomes that perfect, trembly, melt-in-your-mouth base that carries whatever toppings you put on it.
What is salmon roe?
Salmon roe is salmon eggs; small, glossy orange pearls (also called ikura) that pop when you bite them and taste salty, clean, and ocean bright. Historically roe has been eaten for centuries anywhere people fished cold waters, but in Japanese cooking it became especially iconic; salmon eggs are typically cured in salt and often marinated in soy based seasoning, then used as a finishing ingredient on sushi, rice bowls, and delicate dishes like egg custard because a little adds instant luxury. Health wise salmon roe is nutrient dense in a small but powerful way; it’s rich in omega-3 fatty acids for heart and brain support, vitamin b12, vitamin D, selenium, and choline, plus a solid hit of protein for the portion size. The one caution is sodium since it’s usually cured, so it’s best as a garnish not a full serving. As a topping it’s basically a nutrient bomb with dramatic flavor.
How to make steamed egg custard?
Let’s get cooking! Place a heat proof bowl in a large pot and fill with water until it covers 1/3 of the side of the bowl. Remove the bowl and bring water to boil, then lower the heat to medium. Meanwhile in a medium bowl whisk together eggs, broth, 1/2 tsp soy sauce, mirin, rice vinegar, and a pinch of salt. Strain through a fine sieve and discard the solids. Pour the custard base into the heat proof bowl and tightly cover with microwave safe cling wrap. Use a toothpick to poke holes to allow steam to escape. Gently move the bowl in the boiling water, cover the pot, and cook for about 10-12 minutes until the top is about to set. Then remove the cling wrap and assemble desired amount of asparagus and enoki mushroom tips on top. Cover the pot and continue to cook for about 2-3 minutes. Turn off the heat and remove the bowl from the pot. Set the bowl on a wire rack and let cool for an hour. Garnish with salmon roe, micro greens, sliced radishes, chives, and pickled radishes. Serve with soy sauce!