Japanese Savoury Egg Custard
Carmela LEE, Executive Committee of Hong Kong Nutrition Association, said "Bonito is a kind of Japanese fish that has strong aroma. Adding it to steamed egg makes this dish with extra-ordinary taste."
Ingredients (Serve 1):
| Egg (beaten) | 50 ml |
| Broth | 100 ml |
| Fresh Prawn (peeled, deveined) | 1 piece |
| Fresh Shiitake Mushroom (trimmed, sliced) | 5 gm |
| Skinless Chicken (diced) | 20 gm |
Seasonings:
| Broth | 200 ml |
| Japanese Soya Sauce | 4 teaspoons |
| Mirin | 4 teaspoons |
| Sake | 4 teaspoons |
Cooking Method:
| 1. | Add egg to 100 ml of broth. Gently stir to combine. Set aside. |
| 2. | Add Japanese soya sauce, mirin and sake to 200 ml of broth. Bring to the boil to make sauce. Set aside. |
| 3. | Put prawn, mushroom and chicken in a cup. Fill in egg mixture. Cover the cup. Steam for 7 minutes over high heat. Turn off the heat. Stand for 3 minutes. Spoon in 2 teaspoons of sauce. Serve. |
Broth Ingredients: (for making 4 bowls, around 1 litre)
| Kelp | 20 gm |
| Water | 1 litre |
| Bonito Flakes | 30 gm |
Cooking Method:
| 1. | Add kelp in water. Bring water to the boil then turn off the heat. |
| 2. | Add bonito flakes. Soak for 1 hour. |
| 3. | Strain before use. |
This recipe is provided by AZABUSABO.
Extract from CookSmart, Issue 11
