Name: Steamed Custard Recipe
Total time: 60 min
Yield: 4
Cuisine: Japanese

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How to make Steamed Custard Recipe

Kitchen Nine

Crawler

Japanese

Medium uncooked prawns

Japanese soy sauce

Sake

Chicken breast fillet,  sliced thinly

Cold primary dashi

Sake,  extra

Eggs,  beaten lightly

Fresh shiitake mushrooms,  stems removed,  quartered

Small carrot,  halved,  sliced thinly

Spinach leaves,  blanched,  chopped coarsely

Shell and devein prawns, leaving tails intact. Remove vein by inserting a toothpick under the vein in the centre back and gently pulling vein out. Combine 1 teaspoon of the sauce and sake in medium bowl, add chicken, mix well, cover; stand 10 minutes.

step 1

step 2

step 3

, remaining sauce and extra sake in medium bowl; stir egg in gently. Strain egg mixture through fine or cloth-lined sieve into large jug.

step 4

Divide chicken, prawns and vegetables between four -cup (180ml) tea or coffee cups; divide egg mixture among cups, leaving 1cm space between egg mixture and top of cup. Cover cups with plastic wrap.

step 5

Place cups inside a large bamboo steamer, allowing space between cups for steam to circulate. Place steamer over wok or large saucepan of simmering water, reduce heat; steam, covered, about 20 minutes or until custard sets.

step 6

Remove plastic wrap then place hot cups on saucers or small plates; sprinkle tops with lemon rind.

step 7

step 8

Individual souffl dishes or ramekins can be used if you don't have small tea or coffee cups.

step 9

To blanch spinach, place leaves in a medium heatproof bowl, cover with boiling water, stand 1 minute; drain, squeeze spinach to remove excess moisture.

step 10

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