BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
30 min
- Place [A] in a pot and heat. After boiling, simmer on medium heat for 2-3 minutes, remove the dashi packet, and let it cool.
- In a bowl, beat the egg gently, add the cooled dashi and heavy cream, mix well, then strain into serving bowls.
- Place the bowls in a pot with water up to half the height of the bowls, cover with a lid, steam on high heat for 1 minute, then reduce to very low heat and steam for about 8 minutes, ensuring no bubbles form.
- Once steamed, let it cool to room temperature, then chill in the refrigerator.
- Before serving, garnish with boiled baby corn, edamame, and prosciutto.
Tip: For a fluffy finish, ensure to mix the egg without creating foam. Use chopsticks to break the egg yolk and whites by moving the chopstick tips side-to-side at the bottom of the bowl, then scoop up with the chopsticks.
