Miso steamed eggs with jammy tomatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set up a steamer by placing a small rack, (or two sets of chopsticks arranged in a hashtag pattern), into the base of a large 28cm, lidded, saute pan. Place a 20cm cake tin (with a solid base) or heatproof bowl, with about 4cm high sides, on top of the rack (or chopsticks). Wrap the lid in a clean tea towel (this prevents condensation from dropping into the custard) and tie the ends together at the top, then set aside.

Step 2

Add the tomatoes, maple syrup, vinegar, soy sauce and oil to a small saucepan on a medium high heat. Bring to a simmer, then cover and cook for about 4 minutes until the tomato skins have burst. Remove the lid and simmer on a medium low heat for about 10 minutes more, until reduced and jammy.

Step 3

Whisk the eggs together in a large bowl. In a separate bowl, whisk together the miso and boiling water and slowly stream it into the eggs, whisking thoroughly until fully combined. Pour the egg mixture through a fine meshed sieve directly into the bowl in the steamer.

Step 4

Pour enough boiling water into the saute pan until it reaches the bottom of the bowl containing the eggs, and place on a high heat. As soon as it comes to a simmer, cover with the prepared lid and reduce the heat to low and steam for 8-10 minutes until just set, with a slight wobble in the centre (making sure the water stays at a very gently simmer). Check after 8 minutes so as not to overcook the custard. Take the pan off the heat and carefully lift out the bowl.

Step 5

Take a small knife and score the top of the custard in a 1.5cm criss cross pattern and spoon over the jammy tomatoes. Sprinkle with the chives and furikake and serve.