Dashi-Steamed Egg Custard

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi. It’s often cooked in a traditional clay pot (called a ttukbaegi) but you can cook the eggs in any small heatproof bowl to get the same effect at home.

from Latest Recipes http://bit.ly/2I9l9ai