Nutty Perilla Seed Egg Custard
Rich and Nutty Perilla Seed Egg Custard Recipe
A delightful perilla seed egg custard, bubbling and beautifully puffed up in a clay pot! The exquisite harmony of rich anchovy broth and savory perilla seeds makes it a satisfying meal replacement, especially for busy mornings. Enjoy its soft texture and deep, unparalleled flavor with this recipe.
Egg Custard Ingredients- 4 Eggs
- 2 cups Anchovy Broth (made from 3.5 cups water, dried anchovies, and dried kelp)
- 1/2 tsp Salt
- 1 Tbsp Ginger Wine (or mirin)
- 1/3 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder
- 2 Tbsp Chopped Scallions
- 1/3 Tbsp Minced Salted Shrimp (finely chopped)
- 1/4 tsp Gochugaru (Korean chili flakes)
- 2/3 Tbsp Perilla Oil
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
The secret to a delicious egg custard is a flavorful broth! First, create a rich anchovy broth by boiling 3.5 cups of water with dried anchovies and a piece of dried kelp for about 10 minutes, yielding 2 cups of broth. Strain the broth to remove solids for a cleaner custard.
Step 2
Generous enough for a whole clay pot! A perfect portion for the whole family starts with 4 eggs. Crack 4 eggs into a bowl. Add the minced garlic, ginger wine, and salt. Whisk everything together until the eggs are fully beaten. Removing the chalazae (the white stringy bits) will result in a smoother texture.
Step 3
Now, it’s time to add a nutty aroma to the egg mixture. Stir in 2 tablespoons of savory perilla seed powder into the beaten eggs, ensuring it’s well incorporated without lumps. Proper mixing of the perilla seed powder into the eggs will ensure a deep flavor throughout the dish.
Step 4
Pour the prepared anchovy broth (2 cups) into your clay pot. Add the chopped scallions, gochugaru, finely chopped salted shrimp, perilla oil, toasted sesame seeds, and a pinch of black pepper. Stir well to combine the seasonings.
Step 5
Once the broth comes to a rolling boil, reduce the heat to very low. Egg dishes can easily burn over high heat, so simmering gently over low heat is crucial for a perfect texture.
Step 6
While maintaining low heat, gently pour the egg mixture, infused with perilla seed powder, into the broth in the clay pot. Pour slowly to prevent the egg mixture from breaking.
Step 7
Immediately after pouring the egg mixture, use a chopstick or spoon to gently stir the mixture around the edges and bottom of the pot. This prevents the custard from sticking to the pot and ensures even cooking.
Step 8
Cover the clay pot with a lid and let it cook slowly over low heat for 5 minutes. Covering the pot allows heat to distribute evenly, resulting in a softer, more tender egg custard.
Step 9
The most critical factor in cooking egg custard is heat control. Gently cooking over low heat prevents burning and ensures a moist result. Continue cooking on low heat for the 5 minutes.
Step 10
After 5 minutes, lift the lid to reveal a beautifully puffed and perfectly cooked egg custard in the clay pot. It looks tender and ready to eat.
Step 11
The slightly darker color of the custard is due to the addition of perilla seed powder. Don’t let the appearance fool you – the taste is incredibly delicious! The deep, nutty flavor of perilla combined with the soft egg is simply fantastic. This magical egg custard will have you finishing your rice in no time. Give it a try!
