Savory Egg Custard Recipe
(serves  4)

200 g/ 1 1/2 cup
1 tbsp
2 tsp
8
4
1
120 g/ 2 cups

Dashi custard:
625 ml/2 1/2 cups
1 tbsp
1 tsp
4

boneless chicken breast, cut in 2 1/2 cm/ 1 in cubes
sake
light soy sauce
large prawns, peeled & deveined, tails left intact
large fresh shiitake mushrooms, stems removed, quartered
small carrot, peeled & thinly sliced, each slice quartered
spinach, washed, blanched, drained & chopped

dashi
sake
salt
large eggs

Method:

1. Marinate chicken in sake & soy for 10 minutes, then drain.

2. To prepare dashi custard, heat dashi with sake, soy and salt. Combine eggs, without beating in a large bowl. Stir in the dashi mixture in a slow, steady stream, then strain through a fine sieve.

3. Evenly divide the chicken, prawns and vegetables and arrange them in 4 small heatproof bowls. Pour egg mixture over. Cover each bowl with foil or lid.

4. In basket steamer, heat water until boil, place the custards on the steamer rack; cover with lid. Steam over medium-high heat for 1 minute, then reduce heat and steam for 15 minutes, until a knife comes out clean, when inserted. Remove from the steamer and serve immediately, garnished with finely grated lemon zest.

PREPARATION TIME: 15 minutes                                COOKING TIME: 15 minutes

 

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