STEP 1/7
I boiled 250ml of water and 4 kelp to make a thick kelp stock. Based on 2 eggs, I made the kelp stock using about 200ml.
STEP 2/7
Prepare two eggs, strain them through a sieve to soften the steamed eggs When I'm busy, I skip making it, so even if it's not Japanese-style steamed eggs, it's not good because it's lumpy. I think it's more delicious because it's soft when you strain it through a sieve.
STEP 3/7
Season with 1 teaspoon of salt. Steamed eggs contain a lot of salt, so they also add salted shrimp. Maybe it's because there's kelp broth, but even if you don't put in as much as you think, it's savory and the seasoning is just right.
STEP 4/7
Mix it well so that it's seasoned well
STEP 5/7
Add 200 ml of the boiled kelp stock and mix it well with the egg again.
STEP 6/7
Wrap it well in a plastic wrap and make a hole to discharge steam with a fork, pour water into the pot, put the medium (used by sambal) and boil it on top of the steamed egg bowl.
STEP 7/7
The soft steamed eggs are done! Japanese steamed eggs are really soft. The texture is almost like soft tofu.