Nogluten Recipes

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

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) Recipe
Posted at :
Posted by :
Serving : 2
Print Recipe

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.)
Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) Reviews

Add your opinion about Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) Recipe above or tell your story when cooking Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) in your home.

Recipe Related to Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)
Turkey Meatballs w/ brown rice & peas over a bed of mixed greens Turkey Meatballs w/ brown rice & peas over a bed of mixed greens
Posted at : December 28, 2016, 10:01 am
Posted by : Melody Moore
Cooking Time : 20 minutes
Serving : 6
NoNa's Steak Rub Mix NoNa's Steak Rub Mix
Posted at : December 28, 2016, 7:15 am
Posted by : anitawillie54
Summer Sauce with Umeboshi Paste and Bonito Flakes Summer Sauce with Umeboshi Paste and Bonito Flakes
Posted at : December 28, 2016, 9:23 am
Posted by : cookpad.japan
Serving : 4
sagoo khichdi sagoo khichdi
Posted at : December 28, 2016, 7:02 am
Posted by : Somali Paul
Category : healthy
Cherokee Casserole Cherokee Casserole
Posted at : December 28, 2016, 8:16 am
Posted by : sparkydfw

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z