Hearty and Silky Ttukbaegi Lotus Root and Egg Custard
Nourishing Ttukbaegi Lotus Root and Egg Custard
This Ttukbaegi (earthenware pot) Lotus Root and Egg Custard is a hearty and satisfying meal, combining the nourishment of lotus root with the delicate texture of eggs. Even those who usually dislike lotus root will find this recipe surprisingly delicious! The slightly darker hue of the custard might come from the lotus root itself or the dashi broth (made with ingredients like collard greens, onion peels, and dried shiitake mushrooms). Using a homemade dashi broth makes a significant difference, adding a deep umami flavor that forms the backbone of this dish. The abundant chives lend a wonderful aroma, and the texture is incredibly smooth and tender. It’s not quite like a typical steamed egg; it has a consistency closer to a soft porridge, yet it’s wonderfully flavorful. When you crave something warm, comforting, and filling, especially during a diet, this Ttukbaegi Lotus Root and Egg Custard will warm your insides and leave you feeling thoroughly satisfied. (Feel free to adjust secondary ingredients to your preference.)
Main Ingredients
- 1 Egg
- 75g Lotus Root
Seasoning & Broth
- 100ml Dashi Broth
- 2 Pinches Salt
- 100ml Dashi Broth
- 2 Pinches Salt
Cooking Instructions
Step 1
Begin by preparing your ingredients. Wash the lotus root, peel it, and then grate it finely. Finely chop the chives.
Step 2
Pour the dashi broth into a ttukbaegi (earthenware pot) and place it over medium heat to bring to a boil.
Step 3
While the dashi broth is heating, crack the egg into a separate bowl and whisk it thoroughly. Add the grated lotus root, chopped chives, and 2 pinches of salt to the whisked egg. Mix everything together until well combined.
Step 4
Ensure the mixture of egg, lotus root, chives, and salt is evenly blended.
Step 5
Once the dashi broth in the ttukbaegi begins to boil, reduce the heat to low. It’s best to add the egg mixture when the broth is gently simmering.
Step 6
Slowly pour the prepared egg mixture into the gently simmering dashi broth in the ttukbaegi. Stir gently with a spoon to prevent the mixture from sticking to the bottom and to ensure even cooking. Once the mixture thickens and you hear a gentle bubbling sound, similar to porridge, immediately cover the pot with a lid and turn off the heat. The residual heat in the ttukbaegi will cook the custard to a perfect, silky consistency. Let it rest for about 2-3 minutes before serving and enjoying.
Step 7
This Ttukbaegi Lotus Root and Egg Custard cooks very quickly and offers a delightful taste and texture that will surely please everyone!
