Golden Steamed Egg (Chawanmushi Texture)

Prep time: 3 minutes | Cook time: 10 minutes Main Ingredients: 2 Eggs Warm water (or dashi stock) Approx. 200 ml (2 times the amount of egg liquid) 0.5 tsp Salt (reduce if using stock) Soy sauce/Sesame oil A little (drizzle after cooking) Instructions: 1. Mix eggs: Beat the eggs, add warm water and salt, and mix gently. 2. Strain and skim: Strain through a fine-mesh sieve 1-2 times into a heat-resistant bowl. Skim off surface bubbles with a spoon (this is key for a silky texture). 3. Steam: Add 1 cup of water to the outer pot of the electric cooker. Place the egg mixture inside. Insert a chopstick into the edge of the lid to create a gap (to prevent large bubbles from forming due to steam pressure). 4. Serve: Remove after the cooker finishes, drizzle with a little soy sauce and sesame oil, and enjoy.