Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, steamed savory egg custard. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Steamed Savory Egg Custard is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Steamed Savory Egg Custard is something which I’ve loved my entire life. They’re nice and they look wonderful.

Make this super easy Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋). Silky smooth eggs literally melt in your mouth. Serve over rice to make a quick and easy dinner that the whole family will love! 😀.

To begin with this particular recipe, we must prepare a few ingredients. You can cook steamed savory egg custard using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Steamed Savory Egg Custard:

1. Get 150 g Chicken
2. Get 2 Egg
3. Get 300 cc chicken dashi stock
4. Make ready 1 teaspoon soy sauce
5. Make ready 2 teaspoon mirin
6. Make ready 2 pinch salt
7. Take 2 shiitake mushrooms
8. Prepare 1/4 bunch(10g) mitsuba wild chervil

Delicate and savory, Chawanmushi is a classic Japanese steamed egg custard served in a cup. Learn how to make this appetizer for a true Japanese home cooking..appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. Start by beating the eggs in a bowl gently, try and make sure that the eggs do not froth up at all. You can also start soaking your shiitake.

Instructions to make Steamed Savory Egg Custard:

1. First we have to make Chicken dashi stock. Cut the chicken into about 3/4 inch (about 2cm) pieces. Add water (400cc~500cc) and chicken in a pot. Cook over big heat. When it becomes a simmer remove the froth and simmer over low heat for about 20 minutes, cover with a lid. And then keep it to normal tempurture.
2. Mix the egg well. And add the dashi stock, soy sauce, mirin and salt in it. Mix it well again. Carefully strain through a fine mesh sieve into a bowl.
3. Place the chicken and shiitake mushroom in a 4 individual chawan mushi bowles or tea-cup-like containers that are capable to cook. carefully pour in the egg mixture without making bubbles. Fill each container up to about 80 percent full.
4. Add water (3cm~5cm) into a big pot. When the water becomes boiled put in the container with a lid. Cover over midiam heat for 7 minutes and turn off the heat steam for 3 minute.
5. There will be clear liquid that flows on container, it tells that is done. Remove the containers form the pot. Carefully arrange the mitsuba on top.

Gyeranjjim (계란찜) is a Korean savory egg custard dish. Gyeran means eggs, and jjim refers to a steamed dish. Eggs are also called dalgyal (달걀) in Korean, so this dish is also called dalgyaljjim (달걀찜). It's a popular side dish for breakfast, lunch, and dinner both at home and restaurants. I am slightly obsessed with eggs at the moment.

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