Junsai's Western-style tea wan steamed

Split the eggs into a bowl and loosen them well. Pinse with fine trenches and smooth the egg mixture to improve the mouthfeel.

Add consomme soup to the egg mixture in [1] about three times. Add salt and pepper, mix well using a whisk and then re-line.

Pour the egg mixture from [2] into a ceramic cup. It depends on the size of the cup, but you can divide it into 4-6 pieces. Mould the foam on the surface, then place in a steamer and steam over low heat for about 10 to 12 minutes. After about 10 minutes pass, check the situation once and if it doesn't seem to be solidified, add more time to steam.

Make Junsai bean paste.
Put the consomme soup in a pot, heat it, rinse with running water and add the dried simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmered simmer Add some 1:1 dissolved water-soluble potato starch little by little, and thicken the paste.

Cut the shiba shrimp into small pieces and add to [4] and cook it.

To steam the tea wan, try sticking a bamboo skewer in the center and as long as the egg liquid does not seep out, it's fine. Remove from the steamer and pour in the junsai paste. Topped with chopped shiso leaves if desired.