[Steamed Eggs in a Chinese Seiro]
When I went home the other day, my mother, who uses Yamaichi's Chinese seiro, made steamed eggs in the seiro. She told me that you crack an egg into a sobachoko (soba noodle soup cup) and steam it in a steaming seiro until it reaches the desired consistency. I used to steam eggs in their shells after washing them, so the hardness of the steamed eggs varied from time to time! I thought to myself, "I'll try to imitate them!"
You don't have to use a sobachoko, but any dishware you have that is a little deep is fine. The steamed eggs have a slightly different texture from the boiled ones, as the whites of the eggs are very soft. I like to eat them with a little salted malt. You can also steam other vegetables in the space available, so it makes short work of busy times.
The good thing about seiro is that it is a simple cooking method that makes the food tasty and allows you to eat plenty of vegetables. We have received many comments that the original sweetness of the vegetables can be felt, and we are very happy when we think of the people who purchased the products enjoying cooking them.
Yamaichi's popular Chinese Seiro can be used for a wide range of dishes including steamed vegetables, steamed meat buns, steamed dumplings, chawanmushi (savory egg custard), sekihan (red rice), and Malay sponge cake. Please try adding "steaming" to your usual cooking methods such as boiling, baking, and stir-frying. It is sure to expand the range of your cooking.
Yamaichi's Chinese Seiro
https://www.shokunin.com/en/yamaichi/seiro.html
Seiryugama's Sobachoko
https://www.shokunin.com/en/seiryu/soba.html
Nakamura Douki's Dantsuki Pot
https://www.shokunin.com/en/nakamuradouki/seiro.html