Simple Way to Make Delicious Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, whole kernel corn chawan-mushi (steamed egg custard). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is something which I’ve loved my entire life.

To begin with this 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 it.

The ingredients needed to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):

1. Take 1/2 ear Corn
2. Get 2 Eggs
3. Prepare 300 ml Dashi (Japanese soup stock)
4. Take 2 tsp Usukuchi soy sauce
5. Take For the thickened sauce ■
6. Prepare 100 ml Dashi (Japanese soup stock)
7. Make ready 1 tsp Usukuchi soy sauce
8. Take 1 tbsp Sake
9. Prepare 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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