How to Prepare Favorite Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)
Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Speedy Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard). One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) using 9 ingredients and 7 steps. Here is how you cook that.
I received some fresh corn from my mother-in-law.
In Step 2, you can easily remove the corn kernels with your hands.
In Step 3, save as much as you like for the ankake (sweet thick sauce).
You can use canned whole corn kernels, but it's best when the corn is fresh off the cob! For serving 2 to 3. Recipe by motchan
Ingredients and spices that need to be Get to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):
- 1/2 ear Corn
- 2 Eggs
- 300 ml Dashi (Japanese soup stock)
- 2 tsp Usukuchi soy sauce
- For the thickened sauce ■
- 100 ml Dashi (Japanese soup stock)
- 1 tsp Usukuchi soy sauce
- 1 tbsp Sake
- 1 Katakuriko slurry
Instructions to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)
- 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.)
- 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.
- Combine the whisked egg, dashi stock, and soy sauce. Use a fine mesh strainer to strain them.
- 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.)
- Place the cups in a steamer for 8 to 10 minutes (over medium heat.) Remove from the heat and steam for about 10 minutes.
- 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.
- Pour the ankake sauce over the chawan-mushi custard and serve. (This can also be served chilled.)
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