Are you looking for recipe inspiration? Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard), starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) using 9 ingredient type and 7 manufacturing steps. Here's how to make the dish.

I received some fresh corn from my mother-in-law. In Step 2, you can easily remove the corn kernels with your hands. In Step 3, save as much as you like for the ankake (sweet thick sauce). You can use canned whole corn kernels, but it's best when the corn is fresh off the cob! For serving 2 to 3. Recipe by motchan

Ingredients and spices that need to be prepared to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):

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

Steps to make a 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.)