Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, whole kernel corn chawan-mushi (steamed egg custard). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Instead of the mushroom I added in kernels of cooked corn and minced chicken (raw is fine). Steamed Egg (Chawan Mushi). this link is to an external site that may or may not meet accessibility. Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut Your guests will be impressed!

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook whole kernel corn chawan-mushi (steamed egg custard) using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):

1. Prepare 1/2 ear Corn
2. Make ready 2 Eggs
3. Make ready 300 ml Dashi (Japanese soup stock)
4. Make ready 2 tsp Usukuchi soy sauce
5. Take For the thickened sauce ■
6. Prepare 100 ml Dashi (Japanese soup stock)
7. Make ready 1 tsp Usukuchi soy sauce
8. Take 1 tbsp Sake
9. Get 1 Katakuriko slurry

Top with the egg mixture and wrap each bowl in plastic. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Chawanmushi (茶碗蒸,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan Unlike many other custards, it is usually eaten as an appetizer.

Instructions to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):

1. Remove the husks and silk from the corn, and cut into thirds. Chop the cob sections into half lengthwise. (Beware: This task can be tricky as the cobs are tough.)
2. Remove the kernels with a knife and divide evenly into two bowls: one for the steamed egg custard and one for the ankake sauce. Wrap and heat the portion for the sauce in a microwave for 1 minute at 500 W.
3. Combine the whisked egg, dashi stock, and soy sauce. Use a fine mesh strainer to strain them.
4. Divide half of the remaining corn kernels into heat-resistant cups, pour in the egg mixture, then add the rest of the corn on top (Carefully scoop out any bubbles.)
5. Place the cups in a steamer for 8 to 10 minutes (over medium heat.) Remove from the heat and steam for about 10 minutes.
6. While steaming, prepare the sauce. Put the microwave-heated corn and the seasonings in a saucepan, bring to a boil, then add the katakuriko dissolved in water to thicken the sauce.
7. Pour the ankake sauce over the chawan-mushi custard and serve. (This can also be served chilled.)

The custard consists of an egg mixture flavored with soy sauce. Chawanmushi is an egg custard filled with various ingredients such as shiitake mushrooms, ginko, kamaboko (fish cakes), and sometimes shrimp. It's steamed in a cup and drizzled with a savory sauce made of dashi, mirin and soy sauce. My version is a little different as you can tell by the ingredients. Chawan means tea cup and mushi means steam in Japanese.

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