Ingredients:

  • 2 large eggs
  • 240 ml additive-free soy milk
  • 1 tbsp sweetened mentsuyu (sukiyaki sauce)
  • 1/2 tin (approximately 100g) scallops, broken into small pieces
  • 1/2 packet maitake mushrooms, roughly chopped
  • 200 ml brine from the tin of scallops mixed with water
  • 1/2 tsp salt (to taste)
  • 1-2 tbsp katakuriko (potato starch) dissolved in a small amount of water
  • 1 tbsp chopped green onion or mitsuba (Japanese wild parsley)

Instructions:

  1. Beat the eggs in a mixing bowl until well-combined. Add soy milk and sukiyaki sauce; whisk until blended. Strain the mixture through a fine sieve to ensure a smooth texture.
  2. Pour the strained egg mixture into a heatproof dish and cover tightly with cling film. Prepare the steamer and bring the water to a boil. Steam for 2-3 minutes over medium heat. Reduce heat to low and continue steaming for an additional 18-20 minutes or until the egg is set.
  3. In a small pan, combine the broken scallops with the brine-water mixture and bring to a boil. Add maitake mushrooms and season with salt.
  4. Gradually add the dissolved katakuriko, stirring constantly until the sauce thickens. Remove from heat.
  5. Pour the scallop and mushroom an over the steamed egg tofu. Garnish with chopped green onion or mitsuba.