Japanese Custard Soup Recipe
This high on flavor Japanese Custard Soup recipe awaits you!. The first taste of this delightful Japanese Custard Soup from the Japanese cuisine is enough to addict you to it for life! Serve this tasty Appetizer as often as you like! Try it, your family and friends will be bowled over by this delicious Japanese Custard Soup recipe.
Ingredients
8 raw shrimp, peeled and deveined
8 spinach leaves, cut in 1 1/2 inch pieces
1/2 cup sliced fresh mushrooms
8 water chestnuts, sliced
2 slightly beaten eggs
2 cups canned chicken broth
1/2 teaspoon salt
Directions
Make small slit in each shrimp; pull tail through.
Wilt spinach in hot water, drain.
In each of eight 5 ounce custard cups (or Chawan Mushi cups), place shrimp, spinach, mushrooms, and water chestnuts.
Combine eggs, chicken broth, and salt; pour into cups; cover with foil.
Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
Over medium heat, bring water slowly to simmering; reduce heat and cook 7 minutes or till knife inserted off center comes out clean.
Top each custard with 1/4 teaspoon soy sauce and a twist of lemon peel.
Wilt spinach in hot water, drain.
In each of eight 5 ounce custard cups (or Chawan Mushi cups), place shrimp, spinach, mushrooms, and water chestnuts.
Combine eggs, chicken broth, and salt; pour into cups; cover with foil.
Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
Over medium heat, bring water slowly to simmering; reduce heat and cook 7 minutes or till knife inserted off center comes out clean.
Top each custard with 1/4 teaspoon soy sauce and a twist of lemon peel.
