Steamed Savory Egg Custard
Steamed Savory Egg Custard

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, steamed savory egg custard. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Steamed Savory Egg Custard is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Steamed Savory Egg Custard is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook steamed savory egg custard using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Steamed Savory Egg Custard:
  1. Make ready 150 g Chicken
  2. Take 2 Egg
  3. Make ready 300 cc chicken dashi stock
  4. Prepare 1 teaspoon soy sauce
  5. Make ready 2 teaspoon mirin
  6. Make ready 2 pinch salt
  7. Take 2 shiitake mushrooms
  8. Make ready 1/4 bunch(10g) mitsuba wild chervil
Instructions to make Steamed Savory Egg Custard:
  1. First we have to make Chicken dashi stock. Cut the chicken into about 3/4 inch (about 2cm) pieces. Add water (400cc~500cc) and chicken in a pot. Cook over big heat. When it becomes a simmer remove the froth and simmer over low heat for about 20 minutes, cover with a lid. And then keep it to normal tempurture.
  2. Mix the egg well. And add the dashi stock, soy sauce, mirin and salt in it. Mix it well again. Carefully strain through a fine mesh sieve into a bowl.
  3. Place the chicken and shiitake mushroom in a 4 individual chawan mushi bowles or tea-cup-like containers that are capable to cook. carefully pour in the egg mixture without making bubbles. Fill each container up to about 80 percent full.
  4. Add water (3cm~5cm) into a big pot. When the water becomes boiled put in the container with a lid. Cover over midiam heat for 7 minutes and turn off the heat steam for 3 minute.
  5. There will be clear liquid that flows on container, it tells that is done. Remove the containers form the pot. Carefully arrange the mitsuba on top.

So that is going to wrap it up for this exceptional food steamed savory egg custard recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!