Ingredients
* 6 large eggs (~70g each)
* 15cm by 15cm kombu (dried seaweed)
* 1 cup of warm water
* 2 tbsp anchovy sauce
* 1 stalk of finely chopped shallot (green part only)
* 1/3 of finely chopped medium size carrot

Prep
1. Soak the kombu in warm water for 15 minutes.
2. Beat the eggs and sieve them two times.
3. Add the kombu water into the beaten eggs (discard the kombu).
4. Add the anchovy sauce, shallots, and carrot.
5. Mix them well.
6. Pour the egg mixture into bowls (up to 80% of the bowl) and cover them with plastic wrap.

Method
1. Boil the water in a steamer (high heat).
2. When the water starts to boil, add the bowls.
3. Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
4. Serve them.

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