Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cold savoury egg custard. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cold Savoury Egg Custard Hiroko Liston Melbourne, Australia This dish is called 'Tamago Dōfu' (Egg Tofu) in Japan, but it is not Tofu at all. It is Savoury Egg Custard, that is cook. more This dish is called 'Tamago Dōfu' (Egg Tofu) in Japan, but it is not Tofu at all. It is Savoury Egg Custard, that is cooked in a way similar to Chawanmushi (Japanese Savoury Custard Soup). 'Chawanmushi' is served hot, but this Savoury Egg Custard is served cold. The texture is firmer than 'Chawanmushi'.

Cold Savoury Egg Custard is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Cold Savoury Egg Custard is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have cold savoury egg custard using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cold Savoury Egg Custard:

1. Make ready 4 large Eggs
2. Take *Note: The ratio of the volume of Eggs : Soup is 1 : 1.5. If the volume of 4 Eggs is 200ml, you would need 300ml Soup. 4 large Eggs would be about 200ml
3. Take Clear Soup
4. Get *Note: Use 300ml of this soup to mix with Eggs, and use 100ml to make sauce
5. Take 400 ml Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder
6. Make ready 1/2 teaspoon Salt
7. Get 1 teaspoon Soy Sauce *plus extra, see Step 2
8. Get 1 teaspoon Mirin

This Japanese Savoury Egg Custard dish is not that hard to make and is really impressive. No wonder chawanmushi is usually included in Kaiseki ryori at a restaurant or Japanese style accommodation called Ryokan. Sweet custard is commonly made with just egg, cream or milk and sugar. But chawanmushi consists of savoury egg mixture with numerous small pieces of vegetables and meat.

Steps to make Cold Savoury Egg Custard:

1. Make Clear Soup. Heat Dashi Stock in a saucepan and season with Salt, Soy Sauce and Mirin. Transfer 300ml to a measuring jug, and allow it cool slightly while you are preparing Eggs and equipments.
2. Add extra 1 teaspoon Soy Sauce to the remaining soup. This will be the sauce. Transfer to a small bowl. When it is cool, chill in the fridge.
3. Whisk Eggs in a mixing bowl, and add slightly cooled (but still quite hot) 300ml Soup gradually, a small amount at a time, and mix well. *Note: This way you can make warm mixture.
4. Pour the egg mixture through a fine strainer such as tea strainer into 4 heat-proof cups or ramekins.
5. Heat the steamer and bring the water to the boil. *Note: Today I used a pot and a flat steamer rack.
6. Reduce the heat to LOW, carefully place the cups or ramekins in the steamer, cover with the lid wrapped with a tea towel, then cook with gentle steam for 6 minutes. Keep the lid on, and leave in the remaining heat for 15 minutes.
7. *Note: If the steam was too strong, the egg mixture would bubble up. To achieve smooth silky texture, steam gently, and cook with remaining heat.
8. When cool enough, place in the fridge to chill. Pour the chilled sauce over before serve. *Note: Grated Yuzu Rind would be a great additional topping.

Sweet custard is commonly made with just egg, cream or milk and sugar. But chawanmushi consists of savoury egg mixture with numerous small pieces of vegetables and meat. Japanese savory egg custard, called chawanmushi, is a must-learn! This is a classic starter: part soup and part custard, a savory pudding with small bites of chicken, shiitake and other little surprises. My daughter Nami is the expert chawanmushi maker in our house.

So that is going to wrap it up for this special food cold savoury egg custard recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!