You are here

Japanese Custard Soup

Foreign.Taste's picture
Ingredients
  Raw shrimp 8 , peeled and deveined
  Spinach leaves 8 , cut in 1.5 inch pieces
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Water chestnuts 8 , sliced
  Eggs 2 , slightly beaten
  Canned chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
Directions

Make small slit in each shrimp; pull tail through.
Wilt spinach in hot water, drain.
In each of eight 5 ounce custard cups (or Chawan Mushi cups), place shrimp, spinach, mushrooms, and water chestnuts.
Combine eggs, chicken broth, and salt; pour into cups; cover with foil.
Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
Over medium heat, bring water slowly to simmering; reduce heat and cook 7 minutes or till knife inserted off center comes out clean.
Top each custard with 1/4 teaspoon soy sauce and a twist of lemon peel.

Recipe Summary

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

Rate It

Your rating: None
4.176665
Average: 4.2 (15 votes)