Savoury Custard with Soy Mince Sauce

Name: Savoury Custard with Soy Mince Sauce
Yield: 4 Servings
Cuisine: British
Ingredients: 4 Eggs *Today the volume of 4 Eggs was 190ml; 400-450 ml Dashi Stock OR Stock of your choice; *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft). Today I added 450ml; 1/4 teaspoon Salt *alter the amount; 1 teaspoon Soy Sauce *alter the amount; 1 Spring Onion *finely chopped; 1/4 cup Dry Soy Protein *Mince type; *Note: You can use 100-150g Chicken OR Pork Mince; 1 teaspoon Sesame Oil; 2 Shiitake Mushrooms *cut into small pieces; 1 cup Dashi Stock OR Stock of your choice; 1 teaspoon Grated Ginger; 1/4 teaspoon Salt *alter the amount; 1 teaspoon Soy Sauce; 1 tablespoon Mirin; 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a variation of my Jumbo ‘Chawanmushi’ (Savoury Custard). I used mince type Soy Protein for this vegetarian version, but you can use Chicken Mince OR Pork Mince instead. ‘Chawanmushi’ (Savoury Custard Soup) is a popular Japanese dish, but many people don’t try to cook it because they believe it is too hard. There are many easy methods. This is one of them. I use a pot to steam this delicious savoury custard.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings

4Eggs *Today the volume of 4 Eggs was 190ml
400-450 mlDashi Stock OR Stock of your choice
*Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft). Today I added 450ml
1/4 teaspoonSalt *alter the amount
1 teaspoonSoy Sauce *alter the amount
1Spring Onion *finely chopped
Sauce
1/4 cupDry Soy Protein *Mince type
*Note: You can use 100-150g Chicken OR Pork Mince
1 teaspoonSesame Oil
2Shiitake Mushrooms *cut into small pieces
1 cupDashi Stock OR Stock of your choice
1 teaspoonGrated Ginger
1/4 teaspoonSalt *alter the amount
1 teaspoonSoy Sauce
1 tablespoonMirin
1 tablespoonPotato Starch Flour *mixed with 1 tablespoon Water

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Steps

1

Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
2

While the Dry Soy Meat is soaking in water, prepare the stock to mix with Eggs. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 to 1 teaspoon Dashi Powder OR other Stock Powder, then lightly season it with Salt and Soy Sauce as required. The amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
3

Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
4

Pour the Egg mixture into a large bowl. *Note: You can use 4 small bowls, cups, OR ramekins if individually served.
5

Cook in hot steamer or you can cook use a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
6

****Pot Method***
Fill a pot with 2cm of water, place a large metal ring or a plate (or something else to support the bowl) on the bottom, then heat. *Note: I use this steamer.
7

When the water starts steaming, carefully place the bowl on the support, pour the Egg mixture in the bowl, cover with a lid, and cook until the mixture is set. It will take around 10 minutes. You can leave it in the pot while you are making the sauce.
8

To make sauce, heat Sesame Oil in a saucepan, add Soy Meat (OR other Meat) and Shiitake, and stir for a few minutes. Add Stock and Ginger, season with Salt, Soy Sauce and Mirin. Simmer for a few minutes. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You don’t need to use all the potato starch mixture.
9

Take out the bowl of custard from the pot very carefully, cover the steamed custard with the sauce, sprinkle with chopped Spring Onion and serve hot.