Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, whole kernel corn chawan-mushi (steamed egg custard). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is something which I have loved my entire life.

Great recipe for Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard). I received some fresh corn from my mother-in-law. You can use canned whole corn. We hope you got benefit from reading it, now let's go back to whole kernel corn chawan-mushi (steamed egg custard) recipe.

To begin with this particular recipe, we must first prepare a few components. You can have whole kernel corn chawan-mushi (steamed egg custard) using 9 ingredients and 7 steps. Here is how you can achieve that.

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

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

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is something which I have loved my whole life. They are fine and they look wonderful. This delicious, silky custard can be served as a side dish with grilled and deep fried foods, or as a main dish all by itself. The secret to making this dish is in allowing it to steam until the egg just barely sets, giving the custard a silky, liquid quality.

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.)

This delicious, silky custard can be served as a side dish with grilled and deep fried foods, or as a main dish all by itself. The secret to making this dish is in allowing it to steam until the egg just barely sets, giving the custard a silky, liquid quality. Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) Source : 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 A. Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard).. Before you jump to Simple Chawan-mushi (Steamed Egg Custard) with Cherry Blossoms & Fava Beans recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy.

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