Directions

To Cook

1. Preheat a suitable size steamer (or simply wok with a cooling rack and lid) to cater to chosen serving bowls.
2. Add beaten eggs to room temperature (or cooler) dashi stock. Mix until well combined and pass-through strainer for a smooth bubble-free mixture. Set aside.
3. In each bowl, add remaining ingredients (except for seasoning) and pour over the dashi egg mix.
4. Gently mix bowl contents to ensure all is combined. Cover each with cling film and place in the steamer for 10-12 mins.
5. When steaming is complete, carefully remove bowls and discard the cling film. Sprinkle lightly with seasonings and serve while hot. Enjoy!