Chowan Mushi - Japanese Steamed Egg Custard
Japanese Custard Fish Eggs
Last updated 6/12/2012 1:16:12 AM. Recipe ID 45949. Report a problem with this recipe.
Title: Chowan mushi - japanese steamed egg custard
Categories: Dairy & egg, Fish
Yield: 1 Servings
8 Eggs; lightly beaten
1 ts Salt
2 tb Dry sherry
1/2 c Fresh peas; cooked
1/4 lb Shelled shrimp; finely
While continuing to beat the eggs, add the salt, sherry, peas, and
shrimp. Divide among 4 greased custard cups. Set the custard cups on
a rack in a deep saute pan or dutch oven. Cover with a piece of wax
paper. Pour boiling water down the sides of the pan to come one
quarter of the way up the cups. Cover the pan and simmer so that the
custard steams for about 20 minutes, or just until set. Do not boil.
Serving Ideas : good with stir-fried vegetables
NOTES : If fresh peas are not available use thawed frozen.
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