This is delicious, both in taste and texture.
custard:
3 eggs
450 ml dashi or home-made chicken stock
1 tbsp mirin or dry sherry
1 tbsp light soy sauce
ingredients:
4 shrimps
4 small dried shiitake mushrooms
1 small piece of salmon, cut into 4 bite-sized cubes
1 small piece of chicken breast, cut into 4 bite-sized cubes
1 small carrot, cut into 4 pieces
Other possible ingredients: clams, oysters, mussels, broccoli, pumpkin, turnip.
preparation time: about 45 minutes
Boil the dried shiitake mushrooms and carrots in water until soft. The mushrooms will take longer than the carrots. The water can then be used to make the dashi-stock. Meanwhile, marinate the salmon and chicken pieces with a little bit of sake and soja sauce. Divide the salmon, shrimp, mushrooms and carrots between 4 small heat-proof bowls. Carefully blend the ingredients for the custard without creating bubbles. Slowly pour into the bowls until ingredients are covered. Cover with cling film or tin foil. Steam for 20 mins, the temperature should not go above 80 degrees celsius. Garnish with chopped spring onion greens and dried tuna flakes (Katsuobushi).
Adapted from: Japanese Cooking, A Simple Art, Shizuo Tsuji
