Korean Steamed Egg Custard with Vegetable Umami Dashi
Korean Steamed Egg Custard made with Kuze Fuku & Sons Vegetable Umami Dashi.
Ingredients:
Serves 2
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★Vegetable Umami Dashi (1 packet)
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400mL Water
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2 fillets White fish
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10 Clams
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1/2 Onion
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4 Small Tomatoes
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4 florettes Broccoli (pre-cooked)
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Salt to taste
Preparation:
Salt the fish and let stand for about 10 minutes, then pat dry. Put water and 1 Vegetable Umami Dashi packet into a pot and make broth according to package instructions. Slice onions and add them and the fish to the broth. Just before serving, add mini-tomatoes and broccoli and simmer.
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