Savoury Egg Custard
Servings 4
Ingredients
- 200 g chicken breast or thigh cut into bite-sized pieces (or chop extra fine for baby)
- 2 teaspoons sake (optional)
- 2 teaspoons Japanese soy sauce (salt reduced)
- 1 leek , finely sliced
- 1 carrot , sliced or finely chopped for baby
- A handful of spinach , finely chopped
- A handful of arame - Japanese sea vegetable (you could substitute with a tablespoon of dashi granules if you are unable to find arame. If using dashi add to custard mixture below)
For the Custard
- 2 1/2 cups (625ml) water
- 1 tablespoon Japanese Soy Sauce
- 4 eggs
Instructions
- Place chicken pieces in 4 heatproof bowls. Combine sake and soy and divide between each bowl
- Divide the vegetables between the 4 bowls
To make the custard
- Combine eggs, water and soy in a jug, pour custard into the 4 bowls
- (if using dash granules dissolve in a little boiling water and add the custard mixture, strain equal amounts into the 4 bowls)
- Cover bowls with foil, place then in a steamer and cook on high for 30 minutes
- Serve
Notes
Depending on your bowl size you may want 6 bowls to allow the chicken and vegetables to come only half way up the bowl - this will allows enough of the custard mixture in each bowl.
Adapted from The essential asian cookbook
