Egg Custard Recipe

200 g

2 teaspoons

2 teaspoons

2

1

200g

Custard

4 cups

1/2 cup

2 tablespoons

6

Chicken breast fillets, cut into bite-sized pieces

Sake

Japanese Soy sauce

Leek, sliced

Small carrot, sliced

Spinach, chopped

Boiling water

Dashi granules

Japanese soy sauce

Eggs

• Place the chicken pieces into 6 heatproof bowls.
• Combine the sake and soy sauce, and pour the mixture over the chicken.
• Divide the vegetables between the 6 bowls.
• To make custard, combine the water and dashi granules in a heatproof bowl and stir to dissolve; cool completely.
• Combine the dashi, soy sauce and eggs, and strain equal amounts into the 6 bowls.
• Cover and bowls with foil, place them i n a steamer, and cook on high for 20 to 30 minutes.
• Test the custard by inserting a fine skewer into the center. It is cooked when the skewer comes out with no moisture clinging to it.
• Serve immemdiately.