Cannabis Infused Steamed Egg: A Potli Collab
We’ve all been witnessing the rise in hate crimes against our community with heavy hearts. The Courage Over Comfort project was created by the team at Potli as a way to turn our grief into action. Asians in food and cannabis industries joined together to contribute to the zine, care packages, and the fundraiser. I’m honored to share my story and food as a collaborator.
We dream of a future founded in community and compassion. And yearn for a world where where our elders are safe, where we divest power from those that abuse it and invest in systems of care, and where the beauty of diversity is celebrated.
Using a CBD Shrimp Chip as a spoon, photography by Monica Lo
Growing up, mom cooked every meal. It’s a love language, I’ve adopted as well. We often had trouble articulating our emotions with each other but I understood home cooked meals was her way of expressing her care and devotion to us. This savory steamed egg dish would be a quick, comforting breakfast served with a side of fresh cut fruit (yet another Asian mom love language.) She would also prepare it as an after school snack for me to eat with my Flaming Hot Cheetos or shrimp chips as I watched TV. For the collaboration, this dish is made extra special with a side of Potli’s new hemp CBD infused shrimp chips.
Cannabis Infused Steamed Egg, Photography by Monica Lo
Cannabis-Infused Chawanmushi
Serves 4
Ingredients
• 3 large eggs
• 1 1/2 cup dashi stock
• 1/2 tsp soy sauce
• 1 tsp mirin
• Pinch of sea salt
• Beech mushrooms, to garnish
• Uni, to garnish, optional
• Cannabis or hemp leaves, to garnish, optional
• Chopped green onions, to garnish
• 1 tsp Potli Chili Oil or Sous Weed Chili Oil*
• Potli Hemp CBD Shrimp Chips, optional
Directions
Add eggs in a bowl and gently whisk with chopsticks, making sure the mixture does not get frothy.
In a separate bowl, mix together dashi stock, soy sauce, mirin, and a pinch of salt. Slowly pour into the egg mixture while whisking with chopsticks until uniform. Pass this mixture through a fine-mesh sieve for a smoother texture.
Gently fill 4 small serving cups with the egg mixture, making sure to not create any bubbles. Cover the bowls with foil.
Preheat your steamer with an inch of water. Once it comes to a boil, reduce to a simmer and place the cups into the steamer. Cover and steam for 10 minutes. After 10 minutes, add the mushrooms on top of the steamed egg, cover, and steam for another 3-5 minutes. The texture should resemble silken tofu.
Remove from heat and garnish with the optional uni, cannabis leaves, green onions, and cannabis infused chili oil. Enjoy by using hemp CBD shrimp chips as a spoon.
*Note: The amount of cannabis infused chili oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your oil and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
