Steamed Eggs - The Key Is to Turn Off the Heat as Soon as It Starts to Curdle, Then Let It Steam

Steps

1. 1

   Snip the egg whites of 8 eggs with scissors, add 2T mirin and 4 pinches of seasoned salt, and beat finely.

2. 2

   Finely chop the green onions, garlic chives, and leek.

3. 3

   Add 200ml water and 1T tuna sauce to a stone pot and bring to a boil.

4. 4

   Reduce to low heat when boiling and pour in the egg mixture.

5. 5

   Stir continuously in one direction with a spoon to prevent the bottom and sides from burning.

6. 6

   Once the eggs start to curdle, turn off the heat, add green onions, and close the lid.

7. 7

   Let it steam for 2 minutes.