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Egg Custard Recipe

Egg Custard Recipe

Ingredients :

200 g chicken breast fillets, cut into bite-sized pieces

2 teaspoons sake

3 teaspoons Japanese soy sauce

2 leek, sliced

1 small carrot, sliced

200g spinach, chopped



4 cups boiling water

1/2 cup dashi granules

2 tablespoons Japanese soy sauce

6 eggs


Method :

Use 6 heatproof bowls and place the chicken pieces into them. Use a small bowl to combine the sake and soy sauce and pour the mixture over the chicken. Divide the vegetables evenly for the 6 bowls. To make the custard, use a heatproof bowl to combine the boiling water and dashi granules. Stir to dissolve and set aside to cool completely. Combine the dashi, soy sauce and eggs. Strain an equal amounts into each of the 6 bowls. Cover the 6 bowls with a foil each and place them in a steamer. Cook on high heat for 20-30 minutes. To test and see if the custard is cooked, insert a fine skewer into the center. If it comes out with no moisture clingling to the skewer, it is cooked. Serve immediately while still hot.


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