The sun came out for these little pots of steamed egg.
Tomato chawanmushi, based on my love for tomato cooked egg. Tomato-y broth seasoned with sugar, shaoxin wine, sesame, and a bit of soy. Topped with ginger scallion oil, scallions, crispy garlic, and fresh tomatoes.
Eaten with leftover pork belly and kimchi fried rice.
Steamed in Joyce's new mini ceramic Staubs *blushing emoji*.
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