Ingredients

6 eggs

20g carrots

20g green onions or scallions

A few carrots

1-2 raw shiitake mushrooms

1-1.5 tablespoons tuna sauce

1 tablespoon mirin

0.5 tablespoon cornstarch

200ml water

Directions

1. Finely chop the carrots, scallions, and shiitake mushrooms.
2. Crack 6 eggs into a large bowl and beat well.
3. Season with the fish sauce and mirin.
4. This time, there's no need to strain. Simply remove any remaining residue from the whisk 2-3 times with a paper towel.
5. Mix 200ml water (this time, the egg:water ratio is 3:2) and 0.5 tablespoon cornstarch into the eggs.
6. Add the chopped vegetables to the egg mixture and mix thoroughly. 7. Grease the inside of the container with cooking oil.
8. Add the egg mixture.
9. Cover with foil.
10. Steam over low heat for 20 minutes. Poke with a chopstick to check doneness.
11. Once cooked, remove from heat and let cool. After cooling, trim around the edges with a knife.
12. Turn over and cut into bite-size pieces with a knife.