Yukihira Style Golden Eggs Lunch Set
Hollowed eggshells refilled with set "soups" — chawanmushi, egg-drop consommé and a sweet egg custard — gilded and served as a lunch set
- Difficulty
- Total time
- 1 h 30 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentegg topper or serrated knife, steamer, egg cups, small saucepans
Tasteumami, light, comforting
Ingredients
+ added by Totsuki AI.
- 6 eggs, plus the shells kept intact (added by Totsuki AI)
- 300 ml dashi (added by Totsuki AI)
- 1 tbsp light soy sauce (added by Totsuki AI)
- 1 tbsp mirin (added by Totsuki AI)
- 100 ml chicken stock (added by Totsuki AI)
- 1 tsp potato starch (added by Totsuki AI)
- 100 ml milk (added by Totsuki AI)
- 2 tbsp sugar (added by Totsuki AI)
- 1 tsp vanilla (added by Totsuki AI)
- 2 shrimp, small, peeled (added by Totsuki AI)
- 1 shiitake, diced (added by Totsuki AI)
- mitsuba, to taste (added by Totsuki AI)
- 2 bowls cooked rice (added by Totsuki AI)
- gold leaf, to taste — optional (added by Totsuki AI)
Method
- 1
Cut the tops off the eggs with an egg topper, empty them into a bowl, then rinse the shells and boil them for 2 minutes to sterilise.
- 2
Chawanmushi: mix 2 eggs with 200 ml dashi, soy sauce and mirin, strain, pour into 2 shells with a shrimp and shiitake, and steam on low for 12 minutes.
- 3
Egg-drop consommé: heat the chicken stock, thicken with starch and drizzle in 1 beaten egg; fill 2 shells and top with mitsuba.
- 4
Sweet custard: whisk 2 eggs with the milk, sugar and vanilla, strain, fill 2 shells and steam on low for 12 minutes.
- 5
Serve the six eggs in egg cups (gild the tops if you like) with a bowl of rice and the remaining dashi as a light soup.