How to Prepare Super Quick Homemade Steamed Savory Egg Custard

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade Steamed Savory Egg Custard. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Steamed Savory Egg Custard, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Savory Egg Custard delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Steamed Savory Egg Custard using 8 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Steamed Savory Egg Custard:

1. 150 g Chicken
2. 2 Egg
3. 300 cc chicken dashi stock
4. 1 teaspoon soy sauce
5. 2 teaspoon mirin
6. 2 pinch salt
7. 2 shiitake mushrooms
8. 1/4 bunch(10g) mitsuba wild chervil

Instructions to make to make Steamed Savory Egg Custard

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.

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