RCI-EG.003.0529
Steamed Egg Custard Soup
Rev. Saito was a great cook. We enjoyed his cooking. He loved to treat people by making sushi, steamed fish, and steak. During one Buddhist retreat he made the largest chawan-mushi (steamed egg-custard soup) I had seen in my life. Ignoring the traditional method, which involved a small soup cup, he used a huge pot into which he put dozens of eggs. When he cooked, I used to cut vegetables for him. Thanks to him, I am now not so much a Buddhist scholar as a kitchen helper. My wife Tomoko i
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- boned chicken thigh80 gcut into small bite-sized pieces
- of sake and light soy sauce1 dash
- prawns4 unitshelled
- of salt1 dash
- sea eel (commercially grilled)1 unitcut lengthwise into halves and again cut across into 1 cm wide strips
- lily bulb¼ unitflaked and lightly boiled
- ginkgo nuts8 unitshelled with soft skin removed
- bunch of Japanese honewort⅓ unitdiscard the leaves and cut the stalk into 1.5 cm sections
- cc dashi400 unit
- cc mirin15 unit
- cc light soy sauce15 unit
- salt½ tsp
- eggs2 unitwell beaten until smooth
- yuzu¼ unitrind cut into several pieces
Method
1
Prepare according to traditional method. (Directions were not provided in the legacy source.)