Description
A simple chawanmushi with no ingredients (or just scallions) made using Taiwan's household essential 'Tatung Cooker'. Uses no pan or fire; the basics of basics for student DIY.
Restaurants serving Tatung Cooker Steamed Egg
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Egg
- Water(or Chicken broth)
- Salt
- Thick soy sauce
- Sesame oil
- Scallions
Instructions
- [Authentic Recipe]
- Crack
- eggs into a deep bowl, beat well.
- [Golden Ratio] Add lukewarm water in
- Egg:
- Water (or light chicken broth) ratio, add a pinch of salt, mix.
- Strain egg liquid once through a fine sieve (*Secret to removing bubbles making it smooth like pudding).
- Put half cup water in Tatung outer pot, set bowl.
- 'Insert a chopstick' in the lid (to let steam escape), turn on switch.
- When switch pops up, drizzle Jiangyou Gao and sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Sesame oil savoriness and gentle egg aroma
Substitutes at Japanese supermarkets
Canned corn or imitation crab (put at bowl bottom to steam together)
Pairing
White Rice、Canned Lu Rou Fan
Trivia
[For Everyone] To solo-living Taiwan students, 'Tatung cooker' is more essential than a microwave. Needs no heat adjustment; just press and leave to make perfect 'Zheng Dan'. Opening a gap in the lid prevents bubbles, finishing with a mirror-smooth surface—a secret trick directly from Taiwan mothers.
Eating tips & etiquette
[Unique Eating] Dump Taiwan pork floss 'Rousong' over the steamed egg, crushing it with a spoon to pour over white rice with the egg!
Allergen
Egg, Soy (from soy sauce), Sesame