Autumn Savory Egg Custard

Autumn Savory Egg Custard

Amplify autumn’s aroma with matsutake mushrooms and ginkgo nuts.

Cooking time
25min
Calories
147kcal
Sodium
700mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

shrimp in shells

2

chicken tender

1/2

grilled anago eel

1/4 (17.5 g or 0.6 oz.)

kamaboko / fish cake

2 thin slices

salted water

as needed

(A)

eggs

2

salt

1/4 tsp

water

300 ml (10.1 fl. oz.)

Directions

  1. Crack the eggs from (A) into a bowl, beat well, then combine with the remaining (A) ingredients and strain.
  2. Peel and devein the shrimp. Remove sinew from the chicken meat and slice diagonally into bite-size pieces.
  3. Diagonally cut the grilled anago eel into easy-to-eat slices. Deshell the ginkgo nuts, boil in hot water and then remove the thin skins. Shave the hard bottoms off the matsutake mushroom, cut up into easy-to-eat pieces.
  4. Chop the mitsuba into 2 to 3 cm (0.8 to 1.2 in.) lengths. Diagonally half the snow peas, then quickly boil in the salt water.
  5. Evenly distribute ingredients from (2) and (3) and the kamaboko into cup-style bowls, pour in (1) and place into a steaming steamer. Cover with a clean and dry kitchen towel, and steam at medium for about 10 minutes. Once clear liquid spills onto the surface when pierced with a toothpick, top with (4) and then turn off the steam.

Cooking Basics

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Shrimp - deveining
Chicken tenders - removing sinew
Snow peas - removing stems and strings
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