This is a really tasty dish and it was a huge hit with H. You could substitute the vegetables in the recipe for ones you already have in the fridge. You could also prepare ahead of time and keep in the fridge until ready to steam and serve.
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
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