#steamed egg

Cnetizens are teaching international netizens how to make household cuisine in china, zheng-dan蒸蛋 or ji-dan-geng鸡蛋羹 (steamed egg), and many international netizens succeed

Cnetizens comment:

These are advance versions

The first time I experimented with shiso I made Korean steamed shiso leaves. This was a couple weeks ago and the plants I found were quite young and I was working with very small leaves, which I decided didn’t really work well for the recipe.

Last week I found a big patch of shiso growing in a glade with the blackberries and dewberries. These plants were at least twice as big as the ones I had found earlier. I foraged just enough of the larger leaves to make a recipe I had found for Japanese pickled shiso leaves. This recipe is similar to the Korean one, but instead of steaming the leaves in the liquid for a short time, they are simply marinaded in the liquid for 30 minutes. I thought since these leaves are still smaller than what you find in the Asian markets, they might hold their shape better than if I cooked them.

I laid the leaves out biggest to smallest, which I thought would make it easier to layer them in the bowl.

I combined a tablespoon each of soy sauce and sesame oil, and sprinkled in a little minced garlic and shichimi togarashi (Japanese seven-flavor chili pepper).

I then started with the largest leaf and covered it with a small amount of the liquid and then layered on the next leaf and so on. Once all the leaves were stacked, I poured the remainder of the liquid over them and covered the bowl with plastic wrap, pushing it directly on top of the leaves to trap them tightly with the liquid.

These are typically served with rice, but I wanted some protein for lunch so I made Korean steamed eggs. This was my favorite shiso leaf recipe so far. And pretty!! Very umami and herby. I liked the texture of the leaves better this way than steamed.

I think next time I might add a little mirin though for a touch of sweetness.