Prawn, Edamame and Tofu Egg Custard

Serves 4
Time 20 minutes


200g prawns, peeled and diced
150g soft tofu, diced
½ cup edamame beans, cooked and de-shelled

¼ cup Japanese-style dried anchovies (iriko), heads removed
½ – ¾ cup dashi stock
¼ cup kombu, sliced and re-hydrated
¼ cup bonito flakes
1½ tsp. soya sauce
1½ tsp. mirin
4 eggs
1 knob ginger, sliced


1 spring onion, sliced
½ bunch coriander, chopped


Place chopped prawns, edamame and tofu into individual ramekins.

In a large mixing bowl, whisk together dashi, soy sauce, mirin, edamame, kombu, bonito flakes, anchovies, ginger slices and eggs.

Once combined, pour mixture into a jug and evenly divide into the ramekins. Top with coriander and spring onions.

Transfer to a steamer and cook for 8 – 10 minutes or until set.