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Steamed egg custard
A favorite Japanese dish loved by children and adults alike.
| Category | Japanese food |
|---|---|
| Difficulty | Quite difficult |
| Required time | 60minutes |
| Calories | 160kcal |
Drinks recommended for this dish
Ingredients (2 persons' portion)
- Egg mixture (1 large egg, 180 ml of stock, 1/2 teaspoons salt, 1/4teaspoons light soy sauce, 1/4 teaspoons mirin sweet cooking sake)
- 2 shrimps
- 30 g of chicken thigh
- 1 fresh shiitake mushroom
- 4 slices Kamaboko steamed fish paste
- 4 gingko nuts
- small quantity of mitsuba herb (or trefoil)
- Salt and sake
- Devein the shrimp, leave them in their shells as you put them in the pot, add two tablespoons each of sake and water, and a pinch of salt. Boil until the shrimp turn red, and take them out and remove the shells.
- Divide the chicken into four equal parts, salt, and set aside for a while. Pass quickly through boiling water and then cold water for marbling.
- Crack the gingko nuts by hitting the edge of the shells with the back of a kitchen knife. Put in a pot, pour in enough hot water to cover the nuts, and add a pinch of salt. Boil for about three minutes while rolling the gingko nuts with the back of a slotted spoon. Rinse with cold water and peel off the skin.
- Remove the stem from the fresh shiitake mushroom and cut it into 6 equal parts. Boil quickly in hot water.
- Break and beat the egg, add the cooled soup stock and the remaining Egg mixture, and then mix. Strain the mixture.
- Place 【2】 and 【3】 into a bowl, and then put in 【5】 up to six tenth. If bubbles form on the surface, you can extinguish them by taking the paper or approaching with a lighter flame.
- Place 【6】 in the center of the steamer, with steam rising, set the long cooking chopsticks, cover with a cloth, and then the lid. Steam over a high flame for 1 minute and a medium low flame for 6 minutes.
- When the surface hardens, put on 【1】, 【4】 and Kamaboko fish paste slices, put in the remaining 【5】, reset the long cooking chopsticks, cloth, and lid and steam over a high flame for 1 minute, and then over a low flame for 6-7 minutes.
- If the egg mixture does not stick to the bamboo skewers, put it on mitsuba herb cut to lengths of about 2-3 cms, and steam over a high flame for about 10 seconds.
Point & Advice
You can also use canned boiled gingko nuts.