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Miso steamed eggs with jammy tomatoes and furikake

Silky miso-steamed eggs with jammy cherry tomatoes and tangy-sweet shine.
A gentle wobble, bright vinegar depth, and savory chive swirls.
Finished with a salty furikake crunch for pure comfort in every bite.

dinner ⏱ 34 min 410 kcal / portion 22.0 g carbs / portion (estimated) vegetarian eggglutensoy 🔗 Original source

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Miso steamed eggs with jammy tomatoes and furikake
v3 · rb0e705f985 20260727Z1751 4 pieces egg set up a steamer with rack and a 20cm cake tin or heatproof bowl 🍳 ⏱ 4 min simmer cherry tomatoes with maple syrup, vinegar, soy sauce, and olive oil covered until skins burst 🍳 ⏱ 10 min simmer the tomato sauce uncovered more until reduced and jammy 🌀 whisk the eggs together 🍳 whisk miso with boiling water until smooth 🌀 stream miso water into the eggs whisking thoroughly until fully combined sieve the egg mixture into the steamer bowl 🍳 ⏱ 8-10 min bring water to a simmer, cover, and steam on low until just set with slight wobble 🍳 lift out the bowl and cool slightly off the heat 🍽 score the top of the custard in a 1.5cm criss cross pattern spoon over the jammy tomatoes 🍽 sprinkle with chives and furikake and serve Miso Steamed Eggs 🎉 350 g cherry tomato 2 tbsp maple syrup 2 tbsp chinkiang vinegar 2 tbsp balsamic vinegar 2 tbsp light soy sauce 2 tbsp olive oil 2 tbsp white miso paste 270 ml water 10 g chive 1 tbsp furikake white miso paste, water chive, furikake
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Preparation steps

  1. set up a steamer with rack and a 20cm cake tin or heatproof bowl
  2. simmer cherry tomatoes with maple syrup, vinegar, soy sauce, and olive oil covered for about 4 min until skins burst
  3. simmer the tomato sauce uncovered for about 10 min more until reduced and jammy
  4. whisk the eggs together
  5. whisk miso with boiling water until smooth
  6. stream miso water into the eggs whisking thoroughly until fully combined
  7. sieve the egg mixture into the steamer bowl
  8. bring water to a simmer, cover, and steam on low for 8-10 min until just set with slight wobble
  9. lift out the bowl and cool slightly off the heat
  10. score the top of the custard in a 1.5cm criss cross pattern
  11. spoon over the jammy tomatoes
  12. sprinkle with chives and furikake and serve

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