Easy recipe Easy Recipe Steamed Egg Custard Soup

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Rev. Saito was a great cook. We enjoyed his cooking. He loved to treat people by making sushi, steamed fish, and steak. During one Buddhist retreat he made the largest chawan-mushi (steamed egg-custard soup) I had seen in my life. Ignoring the traditional method, which involved a small soup cup, he used a huge pot into which he put dozens of eggs. Easy Recipe Steamed Egg Custard Soup. When he cooked, I used to cut vegetables for him. Thanks to him, I am now not so much a Buddhist scholar as a kitchen helper. My wife Tomoko is very grateful to him because he domesticated me and taught me how to cut vegetables and cook. eighty g boned chicken thigh, cut into small bite-sized pieces dash of sake and light soy sauce four prawns, shelled dash of salt (Recipes by ingridients salt) one sea eel (commercially grilled), cut lengthwise into halves and again cut across into one cm wide strips ¼ lily bulb, flaked and lightly boiled about eight ginkgo, nuts (Recipes by ingridients nuts) shelled with soft skin removed ⅓ bunch of Japanese honewort, discard the leaves and cut the stalk into one.about five cm sections four hundred cc dashi fifteen cc mirin fifteen cc light soy sauce ½ tsp salt (Recipes by ingridients salt) about two eggs, well beaten until smooth ¼ yuzu, rind cut into several pieces Directions Boil the Chicken pieces until white on the surface. Easy Recipe Steamed Egg Custard Soup. Soak in cold water and drain. Sprinkle with sake and light soy sauce the evenly coat using fingers. Set aside for about five to six minutes. Make a shallow cut on the dorsal side of prawns to devain. Easy Recipe Steamed Egg Custard Soup. Sprinkle with salt (Recipes by ingridients salt) and rub well. Rinse in water and drain. Cut into halves. Easy Recipe Steamed Egg Custard Soup. Put dashi, mirin, light soy sauce and salt (Recipes by ingridients salt) in a mixing bowl and blend thoroughly. Add already beaten eggs and mix thoroughly. Strain through a narrow meshed strainer for a smoother texture. Place Chicken, prawns, sea eel, lily bulb, ginkgo nuts (Recipes by ingridients nuts) and Japanese honewort into small heatproof bowls and pour in the egg (Recipes by ingridients egg) mixture. Cover and cook in a preheated steamer over high heat for the first about three minutes. After checking that the surface of the egg (Recipes by ingridients egg) mixture has a whitish hue, reduce the heat to low and cook for an additional fifteen to twenty minutes. Pierce a bamboo skewer through the center of the egg (Recipes by ingridients egg) custard to check whether soup is clear. Remove from steamer and top with yuzu rind..