RCI-BF.001.0608.001

Steamed Egg Custard Soup

Name: Steamed Egg Custard Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 80 g boned chicken thigh (cut into small bite-sized pieces); 1 dash of sake and light soy sauce; 4 unit prawns (shelled); 1 dash of salt; 1 unit sea eel (commercially grilled) (cut lengthwise into halves and again cut across into 1 cm wide strips); ¼ unit lily bulb (flaked and lightly boiled); 8 unit ginkgo nuts (shelled with soft skin removed); ⅓ unit bunch of Japanese honewort (discard the leaves and cut the stalk into 1.5 cm sections); 400 unit cc dashi; 15 unit cc mirin; 15 unit cc light soy sauce; ½ tsp salt; 2 unit eggs (well beaten until smooth); ¼ unit yuzu (rind cut into several pieces)

Rev. Saito was a great cook. We enjoyed his cooking. He loved to treat people by making sushi, steam

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

boned chicken thigh
cut into small bite-sized pieces
80 g
of sake and light soy sauce
1 dash
prawns
shelled
4 unit
of salt
1 dash
sea eel (commercially grilled)
cut lengthwise into halves and again cut across into 1 cm wide strips
1 unit
lily bulb
flaked and lightly boiled
¼ unit
ginkgo nuts
shelled with soft skin removed
8 unit
bunch of Japanese honewort
discard the leaves and cut the stalk into 1.5 cm sections
⅓ unit
cc dashi
400 unit
cc mirin
15 unit
cc light soy sauce
15 unit
salt
½ tsp
eggs
well beaten until smooth
2 unit
yuzu
rind cut into several pieces
¼ unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Steamed Egg Custard Soup

Ingredients

Method

What Makes This Variant Distinct