Scallop, mushroom and tofu custard

There's always room in the repertoire for another way to prepare seafood or tofu. This recipe adds mushrooms and Asian flavours of mirin, dashi and nori for a sensational savoury custard.

Scallop, mushroom and tofu custard Credit: Richo's Bar Snacks

• serves

  3

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 free-range eggs
• 1 tbsp soy sauce
• 1 tbsp mirin
• ¼ cup (60 ml) dashi
• 1 tsp grated ginger
• 3 scallops
• 100 g tofu, divided into 3 pieces
• 3–6 shiitake mushrooms, sliced
• 100 g enoki mushrooms
• ½ tbsp chives, thinly sliced
• ½ tbsp crushed nori
• 2 tbsp bonito flakes, to garnish
• 3 chervil sprigs, to garnish
• 1 tbsp toasted sesame seeds, to garnish
• 3 tsp salmon roe, to garnish

Instructions

1. Whisk eggs in a bowl. Add soy sauce, mirin, dashi and ginger, and whisk until combined. Transfer to a jug.
2. Place 1 scallop and 1 piece of tofu in the bases of three small heatproof bowls. Divide mushrooms, chives and nori evenly between bowls. Pour over egg mixture; each bowl should have approximately ⅓ cup mixture.
3. Carefully place bowls into a bamboo steamer over a gentle simmer and cook for 10–15 minutes, or until set. Remove from steamer with caution.
4. Garnish with bonito flakes, chervil, toasted sesame seeds and salmon roe. Serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.