- 1 tablespoon peanut oil
- 3 large Napa cabbage leaves, green parts thinly shredded, white parts finely chopped
- 3 fresh oyster mushrooms, trimmed and thinly sliced
- 2 scallions, trimmed and thinly sliced
- 1 teaspoon salt
- 1½ cups Chicken Broth
- 1½ teaspoons low-sodium soy sauce
- ½ teaspoon sugar
- 4 large eggs, beaten
- 5 small celery leaves from the tender, inner ribs, for garnish
- 5 teaspoons tobiko (flying fish) roe (optional), for garnish
- Pour 1 cup water into the pressure cooker and set a trivet in it. Use five 6-ounce ramekins, not greased (it’s not necessary because the custards don’t get unmolded),
- Heat the oil together with the cabbage, oyster mushrooms, scallions, and salt in a skillet over medium-high heat until beginning to wilt, 2 to 3 minutes. Stir in the broth, soy sauce, and sugar. Remove from the heat, add the eggs, and whisk to mix.
- Divide the mixture among the ramekins. Cover each with foil, pinching around the edges to seal. Set 3 of them on the trivet. Place a second trivet on top and set the remaining 2 ramekins on it. Lock on the lid and bring to pressure over high heat, about 4 minutes. Reduce the heat to medium and cook for 8 minutes. Remove from the heat and let sit for 6 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure. Carefully remove the lid and let sit another 5 minutes. Using 2 thick terry doth kitchen towels, lift out the ramekins. Remove the foil. Tuck a celery leaf in the top of each custard and place a dollop of the caviar alongside, if desired. Serve right away.