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Soy Milk Steamed Egg Custard With Sakura Shrimp - Recipe Video

A simple and easy to understand recipe video shows how to make Soy Milk Steamed Egg Custard With Sakura Shrimp.
This is a recipe for Japanese steamed egg custard (chawanmushi) steamed in pan, and can be made without a steamer. It is smooth and has the texture of egg tofu. Using soy milk instead of dashi soup adds richness. The fragrant flavor of sakura shrimp makes this an appetizing dish.
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Cook time

20 minutes

Ingredients
2 servings (cocotte, 2-inch in diameter)

  • Eggs
    1
  • (A)Plain soymilk
    200 ml
  • (A)Japanese versatile dashi base (Shiro-dashi)
    2 tsp
  • (A)Salt
    a pinch
  • Sakura shrimp
    3 g
  • Water
    as needed

How to make

  1. 1. Crack the egg into a bowl, mix well, and strain with a strainer.
  2. 2. Add ingredient (A), pour into a bowl, and top with sakura shrimp.
  3. 3. Boil an amount of water about 1/3 from the bottom of a pan, turn off the heat for now, place the sarashi cloth and line the bowls on it, then cover with a lid and heat on high for about 1 minute.
  4. 4. When the color of the surface changes, turn the heat down to low and cook for 10 minutes. Once the center is cooked and has hardened, it is done!

Tips for cooking

Beat the eggs well. If the egg whites are not split enough, it will be harder for the steamed egg custard to harden. Keep the tip of the chopsticks at the bottom of the bowl and move it from side to side, making sure it doesn't bubble. The boiling water can get into the egg mixture, so be careful with the amount of water you use and make sure you don't add more than half the amount of the pan.

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