| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Japanese |
Garden1 |
4 |
servings |
INGREDIENTS
| 4 |
sm |
Chicken breast cubes |
| 4 |
md |
Shrimp; shelled, deveined |
| 4 |
sm |
Shitake mushrooms; stems removed |
| 4 |
sm |
Asparagus spears; blanched |
| 4 |
sm |
Carrot pieces; cut in the shape |
|
|
Flowers; (see instructions) |
| 1 |
ts |
Sake |
|
|
Salt; to taste |
|
|
=== CUSTARD === |
| 4 |
|
Eggs; lightly beaten |
| 2 1/2 |
c |
Dashi; (broth) |
| 1 |
tb |
Mirin; (cooking wine) |
| 1/2 |
ts |
Salt |
|
|
Diakon sprouts; for garnish |
INSTRUCTIONS
Cut uncooked chicken into 1/2 inch cubes, sprinkle with salt, and
marinate in the sake for 3 to 4 minutes. Set aside. Butterfly the
shrimp, then boil in water. Set aside. Remove stems from the shitake
mushrooms, cut an "X" design in each mushroom top. Set aside. Blanch
the asparagus. Set aside. Using a zester, zest one carrot (4 groves),
then cut into small slices. From zesting, a flower design should have
been created. Set aside. To make the custard, combine eggs, Dashi
(broth), Mirin (cooking wine), and salt to taste. Into small custard
cups place the following: one piece each of the chicken, shrimp,
mushroom, asparagus, and carrot. Pour the custard into the cups, to
within 1/2 inch of the top of cup. Steam cups (with lids on) for
about 12 minutes. Uncover cups to place garnish (diakon sprouts) on
top of custard. Replace lid and steam for an additional 2 minutes.
(Custard is cooked when a knife inserted comes out clean.) Serves 4.
Comments: Japanese custard is more loose and watery than custard we're
familiar with in the States.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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