Microwaveable Ankake Egg Custard

Name: Microwaveable Ankake Egg Custard
Yield: 3 servings
Cuisine: American
Ingredients: 4 Eggs; 1 serving Shark fin soup mix; 400 ml A) Dashi stock; 1 tbsp A) Soy sauce; 1 tbsp A) Mirin; 1 dash A) Salt

cookpad.japan @cookpad_jp

It's difficult when you catch a cold. I had no energy to take my child with me to go shopping, but I really wanted to eat tofu. So for those times, my mother always said that if you don't have the ingredients on hand to make a chawanmushi, the next best thing is an egg custard.

Keep an eye on the custard when cooking it. If you don't strain the mixture in Step 3, the egg will settle at the bottom and have a different texture. Recipe by mhanako

cookpad.japan @cookpad_jp

Keep an eye on the custard when cooking it. If you don't strain the mixture in Step 3, the egg will settle at the bottom and have a different texture. Recipe by mhanako

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Ingredients

3 servings

4Eggs
1serving Shark fin soup mix
400 mlA) Dashi stock
1 tbspA) Soy sauce
1 tbspA) Mirin
1 dashA) Salt

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Steps

1

Mix all of the [A] ingredients together and then let it chill for a little.
2

Beat the eggs and combine with what you made in Step 1.
3

Strain the liquid now and pour it into a bowl.
4

Cover it with plastic wrap, and then poke vent holes with a toothpick.
5

Set your microwave's power to 150 W and cook for 25 minutes.
6

While it's cooking, prepare the soup base and mix it so that the flavor is a bit strong.
7

Once it's done steaming in the microwave, put it on top of the soup and it's done!