Steamed Pumpkin and Pollack Roe Egg Custard: A Heavenly Blend of Sweet and Savory
A Special Steamed Egg Dish with Pumpkin and Pollack Roe
Experience a delightful fusion of flavors with this ‘Steamed Pumpkin and Pollack Roe Egg Custard’! The natural sweetness of pumpkin harmonizes perfectly with the savory, popping texture of pollack roe, creating an incredibly delicious dish. It’s ideal as a breakfast substitute, a light brunch option, or even a satisfying snack. The beautiful presentation, with vibrant pink pollack roe and golden egg custard nestled inside a carved pumpkin, makes this a visually stunning and special treat. Let’s learn how to make this unique steamed egg dish!
Ingredients- 1 mini kabocha squash
- 1 pollack roe sac (myeongnan)
- 3 eggs
- 1/2 stalk green onion
- 1 Tbsp cooking wine (mirin or sake)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Having everything ready will make the cooking process smooth and enjoyable!
Step 2
Finely mince the green onion. For the pollack roe, make a shallow cut down the center and carefully peel away the thin outer membrane. Gently scrape out the roe grains with a spoon. Discard the membrane; using only the roe pearls will ensure the best texture.
Step 3
In a mixing bowl, crack the 3 eggs. Add 1 tablespoon of cooking wine (like mirin or sake) to help eliminate any eggy smell and enhance the flavor. Whisk the eggs until they are well combined and slightly frothy. Add the minced green onion and the prepared pollack roe to the egg mixture. Stir gently until everything is evenly distributed. This is your egg custard base.
Step 4
Wash the mini kabocha squash thoroughly and pat it dry. Slice off the top portion of the squash to create a lid. Using a spoon, carefully scoop out and discard all the seeds and stringy insides from the hollow center. This will create a natural bowl for your steamed egg.
Step 5
Carefully pour the prepared egg mixture into the hollowed-out kabocha squash. Ensure the squash is stable and upright. Avoid overfilling; fill it to about 80% capacity, as the egg custard will expand slightly when steamed.
Step 6
Place the lid back onto the squash. Prepare a steamer by adding water to the pot and bringing it to a boil. Once steaming, carefully place the filled squash into the steamer. Cover and steam for about 10 to 15 minutes. To check for doneness, insert a skewer or toothpick into the egg custard; it’s ready when it comes out clean.
Step 7
Once cooked, carefully remove the steamed pumpkin and pollack roe egg custard from the steamer. Let it cool slightly, then slice it into 2 or 4 serving portions. Enjoy this wonderfully flavorful and visually appealing dish while it’s warm!
