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Reference to Producing Appetizing Steamed Savory Egg Custard

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Steamed Savory Egg Custard

We hope you got benefit from reading it, now let's go back to steamed savory egg custard recipe. To make steamed savory egg custard you only need 8 ingredients and 5 steps. Here is how you achieve it.

To prepare an unforgettable Steamed Savory Egg Custard, here are the components needed:

  1. Get 150 g of Chicken.
  2. Get 2 of Egg.
  3. Use 300 cc of chicken dashi stock.
  4. Get 1 teaspoon of soy sauce.
  5. Take 2 teaspoon of mirin.
  6. Prepare 2 pinch of salt.
  7. Use 2 of shiitake mushrooms.
  8. Provide 1/4 of bunch(10g) mitsuba wild chervil.

After preparing the ingridients, now you are good to make your tasty Steamed Savory Egg Custard by following the procedures below:

  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..

To be able to make this skilfully at home is the most fulfilling achievement. The key to a smooth and silky steamed custard is to not to whisk it too ferociously when mixing the eggs with the stock. It is also essential to pass this mixture through a fine sieve to remove any bubbles that may have formed. Place a steaming rack or trivet in a saucepan (make sure it will hold the bowl you will steam the custard in), then add water until it is just underneath the rack. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions.

Recipe : Steamed Savory Egg Custard

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step by step to make Steamed Savory Egg Custard

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