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1. Mix 3 eggs with milk, add 1/3 tsp salt and stir well. 2. Pan-fry 1 sheet of square fish cake and cut it into squares. 3. Put the fish cake in an egg steaming bowl and pour in the mixture from step 1. 4. Fill a pot with water and steam step 3 in it as you would steamed eggs, for about 12 minutes over low heat. 5. In a small pot, bring 1/2 cup anchovy broth, 1/4 tsp salt, 1 tsp rice wine or mirin and a little soy sauce to a boil to make the broth. 6. When step 4 is fully steamed, pour the broth from step 5 over it and top with finely shredded green onion. |
