Autumn Savory Egg Custard Recipe | Kikkoman Corporation

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

Cooking time

25min

Calories

147kcal

Sodium

700mg

Nutrition facts are for one serving.

Directions

Crack the eggs from (A) into a bowl, beat well, then combine with the remaining (A) ingredients and strain.
Peel and devein the shrimp. Remove sinew from the chicken meat and slice diagonally into bite-size pieces.
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.
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.
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