Buckwheat White Tamari Egg Cocotte (Japanese-Style Savory Custard)
About recipe
Experience the deep Umami while preserving the vibrant golden color of the eggs.
This dish is a delicate, savory egg custard—similar to a French “Oeuf en Cocotte” but with a rich Japanese Umami twist. Using Buckwheat White Tamari allows you to season the eggs perfectly without darkening their beautiful natural color.
Ingredients (Serves 2)
- Eggs: 2 large
- Milk (or Soy Milk): 150ml
- Buckwheat White Tamari: 1 tablespoon
- Mushrooms (e.g., White Button or Shiitake): 2 pieces, thinly sliced
- Asparagus: 2 spears, cut into bite-sized pieces
- Chives: A pinch, finely chopped for garnish
Instructions
- 1. Prepare the Egg Mixture: In a bowl, whisk the eggs gently. Try not to create too many bubbles. Add the milk and Buckwheat White Tamari, then mix well. Tip: Pour the mixture through a fine strainer for a silky-smooth texture.
- 2. Arrange the Ramekins: Place the sliced mushrooms and asparagus into two heat-proof ramekins (cocottes). Pour the egg mixture over the vegetables until the ramekins are about 80% full.
- 3. Steam: Cover each ramekin tightly with aluminum foil. Place them in a deep frying pan filled with about 2cm of boiling water. Lower the heat, cover the pan with a lid, and let it steam on low heat for 10–12 minutes.
- 4. Finish: Once the custard is set (it should jiggle slightly like jelly), remove from the pan. Garnish with fresh chives and a few drops of Shiro Tamari if desired.
Why Buckwheat White Tamari?
Unlike traditional dark soy sauce/shoyu, WhiteTamari is clear and light. It enhances the natural sweetness of the eggs and the earthiness of the mushrooms while keeping the dish looking bright and elegant on your breakfast or brunch table.