Miso steamed eggs with jammy tomatoes and furikake

dinner · ⏱ 34 min · 2 portions · 22.0 g carbs / portion · vegetarian · allergens: egg, gluten, soy

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
http://flowcooking.food/en-us/recipe/307/miso-steamed-eggs-with-jammy-tomatoes-and-furikake/