The Fast Way to Producing Best Steamed Savory Egg Custard

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Steamed Savory Egg Custard

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Below are the ingridients that are required to produce a heavenly Steamed Savory Egg Custard:

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

Done with the ingridients? Below are the instructions on serving 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..

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