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eggs eggs kosher salt Anchovy stock pollack roe scallion Anchovy stock anchovies onion garlic shiitake mushrooms
Viewed: 53 - Published at: 4 years agoIngredients
- Steamed Eggs with Pollack Roe
- 6 large eggs, beaten
- 1 teaspoon kosher salt
- 6 ounces (170 g) Master Anchovy stock (recipe below)
- 1 lobe or sac seasoned pollack roe, at room temperature (see Note)
- 1 tablespoon minced scallion, white parts only, green parts reserved for garnish (optional)
- Master Anchovy Stock
- 1/4 cup (25 g, about 10) dried anchovies, heads and guts removed
- 1/4 medium onion
- 5 cloves garlic
- 5 small dried shiitake mushrooms
- 1 4-inch (10 cm) piece dashima seaweed (konbu)
Method
- Place the eggs, salt, and stock in a 3-cup (720 ml)
- ttukbaegi
- or heat-proof baking dish, then squeeze nearly all the roe from the roe sack into the dish. Set some roe aside to use as garnish, and discard the roe sac. Add the scallion whites and gently stir so that everything is mixed together. The scallion will float, and the roe will settle to the bottom.
- Gently place the baking dish in a large stockpot, and fill the stockpot with water to come halfway up the sides of the baking dish.
- Bring the water to a boil, then cover the pot and let the baking dish steam until the eggs are set, about 15 to 20 minutes.
- Garnish with extra roe and the minced scallion tops if desired, and serve hot or at room temperature in the bowl or baking dish. This should be eaten the day it is made.
- Note: Salted pollack roe lobes are sold frozen in a box. To use it, let the block slowly defrost overnight in the refrigerator, then gently split the sacs apart. (Consume any leftovers within a week.) If you can't find salted pollack roe or don't want to consume MSG or food coloring, you can use 2 ounces (57 g) fish eggs or caviar.
- In a dry saucepan over medium-high heat toast the anchovies just until they begin to smell fragrant. (You can skip the step if you want a lightly flavored stock.)
- In a pot, combine the anchovies with the remaining ingredients and 5 cups (1.2 L) water.
- Bring the water to a low simmer over medium heat and let cook for 30 minutes.
- Strain out and discard the solids, reserving the dashima for another use if desired. Store the stock in an airtight container in the refrigerator for 3 or 4 weeks.
