Let’s set the stage for deliciousness. While steaming might seem daunting, don’t fret! I’ll guide you through each step. With just a handful of ingredients and a bit of patience, you’ll be savoring this dish in no time.

Begin by heating your chosen broth in a medium saucepan over medium heat. You want it hot but not boiling. This broth will enrich the egg custard, so take a moment to appreciate its warmth.

In a large mixing bowl, crack the eggs and whisk them gently. Be sure to incorporate a bit of air for fluffiness but avoid over-whisking. The goal is to create a smooth, light mixture.

Add the hot broth to the beaten eggs. Gently stir to combine. This step is crucial. The warmth of the broth will help the eggs set beautifully. Stir in the sesame oil, tamari or soy sauce, sugar or honey, and mirin if you’re using it.

For a silky texture, strain the egg mixture through a fine mesh sieve into a heatproof bowl. This removes any clumps and ensures smooth custard.

Cover the bowl with aluminum foil to prevent condensation from ruining the custard’s surface. Now, set this bowl in a steamer basket over simmering water. If you don’t have a steamer, a large pot with a lid will do. Just make sure the water doesn’t touch the bowl.

Allow the eggs to steam for about 15 to 20 minutes. This is where the magic happens! Keep the lid on during this time to trap the steam.

Once set (the custard should jiggle slightly), remove it from the steamer. Let it cool slightly before sprinkling the green onions and ginger on top.

This dish can be served warm or at room temperature. Whether as a side or a main feature, you’ll find that its delicate flavors will be a hit at the table.