Cold Savoury Egg Custard

Name: How to cook Cold Savoury Egg Custard - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Cold Savoury Egg Custard

This dish is called ‘Tamago Dōfu’ (Egg Tofu) in Japan, but it is not Tofu at all. It is Savoury Egg Custard, that is cooked in a way similar to Chawanmushi (Japanese Savoury Custard Soup). ‘Chawanmushi’ is served hot, but this Savoury Egg Custard is served cold. The texture is firmer than ‘Chawanmushi’.

Ingredient

Food ration :

4 servings

large Eggs

400 ml

Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder

1/2 teaspoon

Salt

1 teaspoon

Soy Sauce *plus extra, see Step 2

1 teaspoon

Mirin

Cooking instructions

* Step 1

Make Clear Soup. Heat Dashi Stock in a saucepan and season with Salt, Soy Sauce and Mirin. Transfer 300ml to a measuring jug, and allow it cool slightly while you are preparing Eggs and equipments.

* Step 2

Add extra 1 teaspoon Soy Sauce to the remaining soup. This will be the sauce. Transfer to a small bowl. When it is cool, chill in the fridge.

* Step 3

Whisk Eggs in a mixing bowl, and add slightly cooled (but still quite hot) 300ml Soup gradually, a small amount at a time, and mix well. *Note: This way you can make warm mixture.

* Step 4

Pour the egg mixture through a fine strainer such as tea strainer into 4 heat-proof cups or ramekins.

* Step 5

Heat the steamer and bring the water to the boil. *Note: Today I used a pot and a flat steamer rack.

* Step 6

Reduce the heat to LOW, carefully place the cups or ramekins in the steamer, cover with the lid wrapped with a tea towel, then cook with gentle steam for 6 minutes. Keep the lid on, and leave in the remaining heat for 15 minutes.

* Step 7

*Note: If the steam was too strong, the egg mixture would bubble up. To achieve smooth silky texture, steam gently, and cook with remaining heat.

* Step 8

When cool enough, place in the fridge to chill. Pour the chilled sauce over before serve. *Note: Grated Yuzu Rind would be a great additional topping.

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