Steamed Custard

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Steamed Custard besides acknowledged as Chawanmushi is a traditional egg custard dish steamed in a cup. Learn how to make/prepare Steamed Custard by following this comfortable recipe.
   
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Steamed Custard Recipe • 3 Eggs
• 1-1/2 cup Dashi (a soup stock)
• 1/2 tablespoon Salt
• 1 tablespoon Soy Sauce
• 1 tablespoon Sugar
• 1 tablespoon Sake (alcohol)
• 1 Chicken Thigh (cut into bite-size pieces)
• 4 Shiitake Mushrooms (thinly sliced)
• 2 tbsp Chopped Mitsuba (Japanese Wild Parsley )
• 8 pieces Kamaboko (a processed sea food)
Take egg in a normal bowl and lightly beat them.
Add cool dashi soup stock, soy sauce, salt, sake, and sugar in the egg.
Strain the egg mixture.
Put the left over ingredients except the mitsuba in 4 tea cups.
Fill each cup to third-forths full with the egg mixture.
Place mitsuba leaves on top of the egg mixture and cover them.
Preheat a steamer on high heat.
Turn down the heat up to low and cautiously place cups in the steamer.
Steam for about 15 minutes.
Poke the custard with a bamboo stick.
If clean soup comes out, it's cooked.
Steamed Custard is now ready to be served.
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