Savory steamed egg custard with shrimp in radish cup
Savory steamed egg custard with shrimp in radish cup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, savory steamed egg custard with shrimp in radish cup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Savory steamed egg custard with shrimp in radish cup is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Savory steamed egg custard with shrimp in radish cup is something that I have loved my whole life.

Put one piece of shiitake mushroom into each radish cup and pour the egg liquid inside. Add a leaf of cilantro on top. Savory steamed egg custard with shrimp in radish cup. radish daikon, shrimps, shiitake mushroom, cilantro, egg, salt, ginger, water Yuki.

To get started with this recipe, we have to prepare a few components. You can cook savory steamed egg custard with shrimp in radish cup using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Savory steamed egg custard with shrimp in radish cup:
  1. Get 4-5 radish daikon
  2. Prepare 4-5 shrimps
  3. Make ready 1 shiitake mushroom
  4. Make ready cilantro
  5. Prepare 2 egg
  6. Make ready salt
  7. Take ginger
  8. Take water
  9. Get tsuyu sauce (or soy sauce & mirin & dashi)
  10. Make ready dashi
  11. Prepare cooking wine

I have used a combination of sweet and salty preserved radish, but using just sweet preserved radish is equally tasty as well. Its sweet and salty flavour perfectly complement the super smooth and fresh taste of the steamed egg custard. The preserved radish when fried gives such a wonderful sweet-salty kick to the mild flavoured egg custard. Still, this steamed egg works with any flavorful stock such as chicken stock or mushroom stock.

Steps to make Savory steamed egg custard with shrimp in radish cup:
  1. Cut off the head and tail of radish, peel off some skins, then hollow it out.
  2. Mix the egg well with tsuyu, a pinch of salt, dashi and water. Go through the mesh strainer once.
  3. Follow the "pretreatment of shrimp"
  4. Cut the shiitake mushroom into slices.
  5. Put one piece of shiitake mushroom into each radish cup and pour the egg liquid inside. With super low heat, steam for 10-15min.
  6. Add shrimp on top then steam for another 5-10 min. Add a leaf of cilantro on top.

Egg - The egg is what turns the stock into a custard. Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. In any case, these custard cups are quite delightful as a warm little treat. In a large bowl, whisk together the eggs, broth, and fish sauce.

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