I tried to make this once before. This time I properly used scallop shells to cook the dish. This one is better than the first attempt but still not as good as I remembered. (My mother’s side grandfather used to make this dish in a large scollop shell when I was just a little kid).
The recipe is still evolving but essentially a mixture of eggs and miso cooked in a scallop shell.
The two servings as you see below is made with one egg.
Miso: I used Saikyo miso 西京味噌 (1 tbs) and loosened the consistency by adding a small amount of mirin which also added more sweetness.
Egg: Since I was planning to serve the dish with the center not fully cooked, I used one pasteurized egg.
I beat the egg and added the miso mixture and also added finely chopped scallion.
On low flame, I started cooking the mixture (left) and stopped when the peripheral portions started cooking (right).
This was much better than my first attempt but the edges got cooked too much while the center was still liquid. I have to try further to perfect this.