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Japanese Custard Soup

Chef.at.Home's picture
Ingredients
  Raw shrimp 6 Small, peeled and deveined
  Spinach leaves 6 , cut into 1 1/2 inch pieces
  Sliced fresh mushrooms 1 Ounce (1/3 Cup)
  Water chestnuts 6 , sliced
  Eggs 2 , slightly beaten
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Salt 1⁄4 Teaspoon
Directions

Make small slit in each shrimp; pull tail through.
Pour hot water over spinach to wilt; drain.
Divide and arrange shrimp, spinach, mushrooms, and water chestnuts in six 6-ounce custard cups or Chawan-Mushi cups.
Combine eggs, broth, and salt; pour into cups.
Cover each cup with foil; set on wire rack in Dutch oven or deep skillet.
Pour hot water around cups to depth of 1 inch on cup sides; cover Dutch oven or skillet.
Over medium heat bring water to simmering.
Reduce heat; cook till knife inserted off-center comes out clean, about 10 minutes

Recipe Summary

Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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