JAPANESE EGG CUSTARD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Make the sauce by putting all the sauce ingredients in a saucepan, bringing to a boil, and cooling to room temperature.
- Beat the eggs in a bowl. Beat in the stock and sea salt.
- Line a 1 ½ pint / 850 ml or 3 ¾ cup, 2-inch (5 cm) deep, round baking tin with aluminium foil. Pour in the egg mixture. Cover with more foil. Place the tin in a large steamer.
- Lower the steamer over a pan of boiling water. Cover and steam over moderate heat 4 minutes.
- Turn heat to simmer. Slightly open the steamer lid, and continue cooking for 20 minutes or until the eggs are set.
- Run a knife around the edge of the custard. Cut the custard into 4 pieces.
- Dip the bottom of the tin into ice-cold water. Place a flat plate on top of the tin and turn out the custard.
- Wrap each piece of custard in cling fil"1 (plastic wrap) and put them in the refrigerator to chill for 30 minutes.
- Strain the sauce, and divide it among four dishes. Put the pieces of custard on a serving plate and scatter the lime rind over the top. Serve the sauce separately.
INGREDIENTS
- 6 eggs
- 450 ml kombu stock
- Pinch of sea salt
- Grated rind of 1 lime
Sauce:
- 2 tablespoons tamari or shoyu sauce
- 2 tablespoons sake or dry sherry
- 150 ml kombu stock
- 3 tablespoons flaked, dried bonito or kombu that has been torn into tiny pieces
5 comments for “Japanese Egg Custard”
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