Steamed Soymilk Savory Egg Custard
Add minced meat and shiitake mushrooms for extra volume.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Finely chop up the shiitake mushrooms.
-
Combine (1) with the ground chicken. Add in 1 tsp of sake and 1/3 tsp of light color soy sauce and mix all together.
-
Beat the eggs in a bowl, pour and mix in the soymilk, dashi, 2 tsp of sake, and 1 tsp of light color soy sauce, then strain once.
-
Place one ladle-full of (3) into each tea-cup sized bowl, divide (2), add to each bowl and stir. Pour half of the remainder of (3) into each bowl.
-
Boil 3 cm (1.2 in.) of water in a pot. Place the two cups from (4) into the water, and cover with a lid. Bring to a boil over high heat, then turn the heat to medium once boiling and allow to steam for 3 to 4 minutes. Poke with a toothpick and if the toothpick comes out clean, the savory custards are ready. Garnish with mitsuba if on hand.
Cooking Basics
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
