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Whole Kernel Corn Chawan-mushi (steamed Egg Custard) Recipe

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) Recipe
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Serving : 2
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Prepare the ingredients before making Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) in your home. Then, follow these steps below to serve Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) for your family or friends.

Ingredients: Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

  • 1/2 ear Corn
  • 2 Eggs
  • 300 ml Dashi (Japanese soup stock)
  • 2 tsp Usukuchi soy sauce
  • For the thickened sauce ■
  • 100 ml Dashi (Japanese soup stock)
  • 1 tsp Usukuchi soy sauce
  • 1 tbsp Sake
  • 1 Katakuriko slurry

How to Make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) in your home by yourself.

    Step 1
  • Remove the husks and silk from the corn, and cut into thirds. Chop the cob sections into half lengthwise. (Beware: This task can be tricky as the cobs are tough.)
  • Step 2
  • Remove the kernels with a knife and divide evenly into two bowls: one for the steamed egg custard and one for the ankake sauce. Wrap and heat the portion for the sauce in a microwave for 1 minute at 500 W.
  • Step 3
  • Combine the whisked egg, dashi stock, and soy sauce. Use a fine mesh strainer to strain them.
  • Step 4
  • Divide half of the remaining corn kernels into heat-resistant cups, pour in the egg mixture, then add the rest of the corn on top (Carefully scoop out any bubbles.)
  • Step 5
  • Place the cups in a steamer for 8 to 10 minutes (over medium heat.) Remove from the heat and steam for about 10 minutes.
  • Step 6
  • While steaming, prepare the sauce. Put the microwave-heated corn and the seasonings in a saucepan, bring to a boil, then add the katakuriko dissolved in water to thicken the sauce.
  • Step 7
  • Pour the ankake sauce over the chawan-mushi custard and serve. (This can also be served chilled.)
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