Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, steamed savory egg custard. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Steamed Savory Egg Custard is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Steamed Savory Egg Custard is something which 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! 😀.
To get started with this particular recipe, we must first 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
- Prepare 2 Egg
- Make ready 300 cc chicken dashi stock
- Get 1 teaspoon soy sauce
- Take 2 teaspoon mirin
- Prepare 2 pinch salt
- Take 2 shiitake mushrooms
- Take 1/4 bunch(10g) mitsuba wild chervil
Learn how to make this appetizer for a true Japanese home cooking. Short Instant Pot Pressure Cooker Recipe tutorial on How to Make Instant Pot Steamed Eggs (Savory Egg Custard) Recipe. 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.
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.
I am slightly obsessed with eggs at the moment. Not only are they delicious, they are also one of the most versatile and nutritious fast food. And the great thing is, there's always some knocking about in my kitchen and when on days when I lack the passion or initiative to do any major culinary challenges. Gyeranjjim (계란찜) is a Korean savory egg custard dish. Gyeran means eggs, and jjim refers to a steamed dish.
So that’s going to wrap it up for this special food steamed savory egg custard recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
