Korean Steamed Egg Custard with Vegetable Umami Dashi

Korean Steamed Egg Custard made with Kuze Fuku & Sons Vegetable Umami Dashi.


Serves 2
    • ★Vegetable Umami Dashi (1 packet)

    • 400mL Water

    • 2 fillets White fish

    • 10 Clams

    • 1/2 Onion

    • 4 Small Tomatoes

    • 4 florettes Broccoli (pre-cooked)

    • Salt to taste



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.