How to Prepare Super Quick Homemade Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Simple Way to Prepare Any-night-of-the-week Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) delicious at home, because if you already know the trick then this dish can be used as an extraordinary 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.

To begin with this recipe, we must prepare a few components. You can cook Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard) using 9 ingredients and 7 steps. Here is how you can achieve it.

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 Make ready 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

Instructions to make 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.)

While this is in no way the end all be guide to cooking quick and easy lunches it is excellent food for thought. The stark reality is that this will get your creative juices flowing so you may prepare excellent lunches for your own family without needing to perform too horribly much heavy cooking through the process.

So that is going to wrap this up for this special food Recipe of Perfect Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard). Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!