Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)
Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, whole kernel corn chawan-mushi (steamed egg custard). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):
  1. Get 1/2 ear Corn
  2. Prepare 2 Eggs
  3. Take 300 ml Dashi (Japanese soup stock)
  4. Prepare 2 tsp Usukuchi soy sauce
  5. Make ready For the thickened sauce ■
  6. Make ready 100 ml Dashi (Japanese soup stock)
  7. Get 1 tsp Usukuchi soy sauce
  8. Prepare 1 tbsp Sake
  9. Get 1 Katakuriko slurry
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.)

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