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Steamed Egg Custard
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Serves : 4
Preparation time : 15 minutes
Cooking time : 15 minutes
Ingredients :
250g chicken breast, diced
1 tablespoon sake
1 teaspoon soy sauce
8 fresh medium prawns, peeled and deveined
4-6 fresh shiitake mushrooms, stems removed and discarded, caps sliced
1 small carrot, peeled and thinly sliced, each slice quartered
120g spinach, rinsed, stems removed
Peel of 1/4 lemon, finely grated, for garnish
Dashi Custard
625ml Basic Dashi Stock (below)
1 tablespoon sake
1 teaspoon soy sauce
1 teaspoon salt
4 large eggs
Method :
Marinate the chicken in the sake and soy sauce for about 10 minutes. Drain and set aside.
To prepare the Dashi Custard, break the eggs into large bowl and stir them gently with chopsticks or a fork. Do not beat or allow bubbles to form in the eggs. Combine the Basic Dashi Stock or instant dashi mixture with the sake, soy sauce and salt in a saucepan and place over medium heat, stirring slowly to dissolve the salt. Heat until just before boiling, then quickly remove. Do not allow dashi mixture to boil.
Pour the dashi mixture while still hot in a slow, steady stream into the eggs, stirring gently to blend. Strain the resulting egg and dashi mixture through a fine sieve to remove any lumps.
Evenly divide the chicken, prawns, and vegetables among 4 small heatproof bowl.s pour the egg mixture over contents, leaving a 3/4 inches (2cm) gap at the top of each bowl. Cover each bowl with foil or a lid.
Heat the water in a large saucepan with steamer rack, and place the custard cups on the rack. Cover partially with a lid to allow steam to escape. Cook over medium high heat for 1 minute, then reduce heat to low and cook for another 15 minutes, until a knife comes out cleanly when inserted in the custard. Remove from the streamer, garnish with grated lemon peel, and serve immediately.
Basic Dashi Stock (Bonito Flake Stock)
Makes 1 liter
Preparation time : 5 minutes
Cooking time : 20 minutes
10cm square piece konbu , wiped clean
1 liter water
60ml cold water
90g bonito flakes
Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.
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