Ingredients
- 2 whole eggs
- 1 1/2 cups chicken bone broth
- 1/2 tsp salt
- 1/2 tsp sake
- 1 tsp soy sauce
- 2 mushrooms
- 10 thin slices of butternut squash
- 2 tsp miso sauce
- 4 asparagus spears sliced in halves lengthways
- fresh chives
- fresh tarragon
- chilli oil (optional)
Method
- Place your steamer on the stove and bring to the boil. Sautee the mushroom, asparagus and butternut in a small frying pan with the miso sauce, reserve a few slices of each for the top and finely chop the rest. Set aside.
- In a small bowl gently whisk the eggs, add the broth, salt, sake and soy and whisk again.
- Pour the egg mixture through a strainer into your serving bowls. Add the chopped roasted vegetables and cover the bowl with plastic wrap. Poke a few holes in the wrap to allow steam to escape.
- Place in your steamer and steam on low for about 14 minutes. When the egg has set and the surface is smooth and wiggly its ready.
- Remove the plastic wrap, garnish with the extra asparagus, mushroom and butternut, Sprinkle the chives and a little tarragon and drizzle a little chilli oil (optional)
- Enjoy !
Product used in recipe
- Obento - Cooking Sake
- Lee Kum Kee - Premium Soy Sauce
