Japanese Steamed Omelette with Soy Sesame Garlic Sauce
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A delicate, silky, and wobbly steamed egg dish prepared with a unique hot water technique and topped with a rich, nutty soy-garlic sauce.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Crack the eggs into a bowl. Pour hot water over the eggs and mix slowly until the texture turns light and silky.
Prepare a pan with boiling water. Place a few forks in the bottom of the pan to act as a makeshift steamer rack.
Place the bowl of egg mixture onto the forks in the pan. Cover and let it steam for three minutes.
While the eggs steam, prepare the sauce by combining soy sauce, sesame oil, black pepper, salt, honey, sesame seeds, and crushed garlic in a small bowl. Mix until the aroma is rich and nutty.
Remove the steamed eggs from the pan and cut them into cubes while still in the bowl.
Pour the prepared sauce over the warm omelette cubes, allowing the sauce to soak in instantly before serving.
Notes
The use of forks in the boiling water serves as a simple steaming rack to elevate the bowl. The hot water technique is key to achieving the signature 'silky' texture of Japanese-style steamed eggs.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 156
- Protein
- 11 g
- Carbs
- 6 g
- Fat
- 11 g
- Fiber
- 1 g
Where the calories come from
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