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Below are the ingridients that are required to produce a heavenly Steamed Savory Egg Custard:
- You need 150 g of Chicken.
- Prepare 2 of Egg.
- Get 300 cc of chicken dashi stock.
- Use 1 teaspoon of soy sauce.
- Take 2 teaspoon of mirin.
- You need 2 pinch of salt.
- Get 2 of shiitake mushrooms.
- Get 1/4 of bunch(10g) mitsuba wild chervil.
Done with the ingridients? Below are the instructions on serving Steamed Savory Egg Custard:
- 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..
- 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..
- 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..
- 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..
- 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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