Nutritious Steamed Egg Custard (Yeongyang Dalgyal-jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the bamboo shoots to show the comb pattern, and peel the chestnuts and cut each into quarters.
2. Thinly slice the steamed fish cake, and soak the shiitake mushrooms in lukewarm water and cut diagonally into quarters.
3. Beat the eggs in a bowl, add anchovy broth equal to 2.5 times the volume of the eggs, season with salt, whisk well, and strain through a sieve.
4. Blanch the ginkgo nuts, bamboo shoots, chestnuts, and shrimp in that order in boiling water.
5. Peel the blanched ginkgo nuts and remove the heads and shells of the shrimp.
6. Put the prepared filling ingredients in a steaming bowl, pour in the prepared egg mixture, and steam in a steamer for about 12 minutes.