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Japanese Egg Custard

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Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1 ½ cups dashi stock homemade or instant
  • ½ tsp soy sauce
  • ½ tsp mirin
  • Pinch of salt
  • Traditional Fillings
  • 2 small cooked shrimp
  • 2 slices fish cake kamaboko
  • 2 shiitake mushrooms sliced
  • 2 –3 ginkgo nuts optional, traditional
  • Small cubes of chicken thigh
  • Blanched spinach or mitsuba for garnish

Method
 

  1. Crack the eggs into a bowl and whisk gently — avoid bubbles. In another bowl, combine dashi, soy sauce, mirin, and salt. Strain the eggs through a fine sieve and mix into the seasoned broth. This creates a silky-smooth custard base.
  2. Place your fillings (shrimp, fish cake, shiitake mushrooms, chicken) into heatproof ramekins or small cups. Pour in the custard mixture, leaving a little space at the top.
  3. Cover each cup with foil or a lid. Steam over low heat for 12–15 minutes until just set. To test, insert a toothpick: clear broth should rise, not raw egg.
  4. Top with spinach or mitsuba. Serve warm as a side dish or appetizer.