Savory Egg Custard Recipe
Ingredients
| Boneless chicken | 3 Ounce, sprinkled | |
| 4 shrimps, peeled and deveined, sprinkled with sake and soy sauce | ||
| 4 shiitake mushrooms, trimmed and sprinkled with soy sauce | ||
| 4 ginkgo nuts, shelled and peeled (OR pine nuts) | ||
| 2 cups dashi broth, lukewarm | ||
| Mirin | 1 Tablespoon | |
| Salt | 2/3 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Eggs | 3 Large, beaten | |
| Several sprigs of cilantro OR mitsuba (trefoil) for garnish | ||
Directions
MAKING
1) In four heatproof containers, add the chicken, shrimps, shiitake mushrooms, and ginkgo nuts.
2) In a large bowl, add the dashi broth, mirin, salt, soy sauce, and beaten eggs, blend well; pour the bowl mixture into the containers and place them in a steamer or large pot.
3) While using a pot, fill 1/3 with water, allow to boil, steam covered for a min, reduce the heat and steam for further 13 min.
4) Alternately, place the containers covered with foil in an oven pan with hot water and cook in the oven at 360 Deg F.
SERVING
5) Garnish with cilantro (or mitsuba) sprigs and serve.
1) In four heatproof containers, add the chicken, shrimps, shiitake mushrooms, and ginkgo nuts.
2) In a large bowl, add the dashi broth, mirin, salt, soy sauce, and beaten eggs, blend well; pour the bowl mixture into the containers and place them in a steamer or large pot.
3) While using a pot, fill 1/3 with water, allow to boil, steam covered for a min, reduce the heat and steam for further 13 min.
4) Alternately, place the containers covered with foil in an oven pan with hot water and cook in the oven at 360 Deg F.
SERVING
5) Garnish with cilantro (or mitsuba) sprigs and serve.
Chef
