Dripping Eggs

Print

Dripping Eggs

Cook Time30 minutes
Total time30 minutes
Servings: 15 servings
Author: Yuko Asano@Kuracooking
Cost: 300 yen

Equipment

  • steamer
  • Ladle
  • frying pan

Ingredients

  • 3 Eggs
  • 100 g Ground pork
  • 20 g Zha Cai (pickled mustard)
  • 2 Mitsuba (Japanese parsley)
  • 1/2 tsp White soy sauce
  • A pinch Salt
  • 1 tbsp Sesame oil + 1 tbsp
  • 1 tbsp Potato starch
  • 1 tbsp Water
  • Plenty Love

Instructions

  • Finely chop the Zha Cai and mitsuba.
  • Fry the ground pork and chopped Zha Cai in sesame oil.
  • Beat the eggs, then mix with 2, and the chopped mitsuba.
  • Add the white soy sauce and love to the mixture from step 3. Taste and add a pinch of salt if needed.
  • Add the potato starch slurry (made with potato starch and water) to the mixture of step 4.
  • Brush a ladle with extra sesame oil (not listed in ingredients) and pour in the mixture from step 5.
  • Place the ladle in a steamer and steam for 7 minutes.
  • Remove the steamed egg from the ladle. Heat sesame oil in a frying pan and lightly sear the egg to brown it.

Notes

The teardrop shape symbolizes energy. It is said to give vitality and vigor. This shape is good for eating at Setsubun, the start of the new year.
©2025 Yuko Asano
Author: Yuko Asano / Kuracooking
Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.