Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, steamed savory egg custard. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Steamed Savory Egg Custard is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Steamed Savory Egg Custard is something that I have loved my entire life.
Make this super easy Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋). Silky smooth eggs literally melt in your mouth. Serve over rice to make a quick and easy dinner that the whole family will love! 😀. Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake mushrooms.
To get started with this recipe, we have to prepare a few ingredients. You can have steamed savory egg custard using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Steamed Savory Egg Custard:
- Take 150 g Chicken
- Get 2 Egg
- Get 300 cc chicken dashi stock
- Make ready 1 teaspoon soy sauce
- Take 2 teaspoon mirin
- Prepare 2 pinch salt
- Get 2 shiitake mushrooms
- Take 1/4 bunch(10g) mitsuba wild chervil
It's usually find at sushi restaurants or a little..appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. Start by beating the eggs in a bowl gently, try and make sure that the eggs do not froth up at all. You can also start soaking your shiitake. Gyeranjjim (계란찜) is a Korean savory egg custard dish.
Instructions to make Steamed Savory Egg Custard:
- First we have to make Chicken dashi stock. Cut the chicken into about 3/4 inch (about 2cm) pieces. Add water (400cc~500cc) and chicken in a pot. Cook over big heat. When it becomes a simmer remove the froth and simmer over low heat for about 20 minutes, cover with a lid. And then keep it to normal tempurture.
- Mix the egg well. And add the dashi stock, soy sauce, mirin and salt in it. Mix it well again. Carefully strain through a fine mesh sieve into a bowl.
- Place the chicken and shiitake mushroom in a 4 individual chawan mushi bowles or tea-cup-like containers that are capable to cook. carefully pour in the egg mixture without making bubbles. Fill each container up to about 80 percent full.
- Add water (3cm~5cm) into a big pot. When the water becomes boiled put in the container with a lid. Cover over midiam heat for 7 minutes and turn off the heat steam for 3 minute.
- There will be clear liquid that flows on container, it tells that is done. Remove the containers form the pot. Carefully arrange the mitsuba on top.
You can also start soaking your shiitake. Gyeranjjim (계란찜) is a Korean savory egg custard dish. Gyeran means eggs, and jjim refers to a steamed dish. Eggs are also called dalgyal (달걀) in Korean, so this dish is also called dalgyaljjim (달걀찜). It's a popular side dish for breakfast, lunch, and dinner both at home and restaurants.
So that’s going to wrap this up with this special food steamed savory egg custard recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
