YOUR SOLIN GENERATED RECIPE
Creamy Soy Milk Steamed Custard
Gently steamed soy milk and egg custard creates a silky base for succulent sautéed shrimp and earthy shiitake mushrooms finished with a savory tamari drizzle.
INGREDIENTS
2 large eggs
1 cup unsweetened soy milk
4 oz shrimp
1 tsp toasted sesame oil
1 tbsp tamari
0.25 tsp sea salt
0.25 tsp white pepper
1 tsp fresh ginger
1 tbsp scallions
0.5 cup shiitake mushrooms
PREPARATION
In a medium bowl, whisk together the eggs, unsweetened soy milk, sea salt, and white pepper until fully combined and smooth.
Strain the egg mixture through a fine-mesh sieve into a heat-proof ceramic bowl or ramekin to ensure a perfectly silky texture.
Cover the bowl tightly with foil and place it into a steamer basket over boiling water; steam on medium-low heat for 12 to 15 minutes until the center is just set.
While the custard steams, heat the toasted sesame oil in a small skillet over medium heat and sauté the shrimp, shiitake mushrooms, and grated ginger until the shrimp are pink and opaque.
Carefully remove the custard from the steamer, uncover, and top with the sautéed shrimp and mushroom mixture.
Garnish with sliced scallions and a drizzle of tamari before serving warm.