Steamed Savory Egg Custard

Name: Steamed Savory Egg Custard
Cuisine: American
Ingredients: 150 g Chicken; 2 Egg; 300 cc chicken dashi stock; 1 teaspoon soy sauce; 2 teaspoon mirin; 2 pinch salt; 2 shiitake mushrooms; 1/4 bunch(10g) mitsuba wild chervil

anjianji @cook_8909830

Japan

Steamed Savory Egg Custard

anjianji @cook_8909830

Saved

Ingredients

150 gChicken
2Egg
300 ccchicken dashi stock
1 teaspoonsoy sauce
2 teaspoonmirin
2 pinchsalt
2shiitake mushrooms
1/4bunch(10g) mitsuba wild chervil

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Steps

1

First we have to make Chicken dashi stock. Cut the chicken into about 3/4 inch (about 2cm) pieces. Add water (400cc~500cc) and chicken in a pot. Cook over big heat. When it becomes a simmer remove the froth and simmer over low heat for about 20 minutes, cover with a lid. And then keep it to normal tempurture.
2

Mix the egg well. And add the dashi stock, soy sauce, mirin and salt in it. Mix it well again. Carefully strain through a fine mesh sieve into a bowl.
3

Place the chicken and shiitake mushroom in a 4 individual chawan mushi bowles or tea-cup-like containers that are capable to cook. carefully pour in the egg mixture without making bubbles. Fill each container up to about 80 percent full.
4

Add water (3cm~5cm) into a big pot. When the water becomes boiled put in the container with a lid. Cover over midiam heat for 7 minutes and turn off the heat steam for 3 minute.
5

There will be clear liquid that flows on container, it tells that is done. Remove the containers form the pot. Carefully arrange the mitsuba on top.