Steamed Soymilk Savory Egg Custard
Add minced meat and shiitake mushrooms for extra volume.
20 minutes
186kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Finely chop up the shiitake mushrooms.
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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.
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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.
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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.
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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.
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