How to make Japanese egg custard

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of making Japanese egg custard so that you can also enjoy the fun of cooking.

1.12 Prepare the materials. The sauce is made by cooking bonito flakes and kelp, and can also be mixed with chicken essence. You can also put 10 ginkgo nuts (I don’t like it but I didn’t put it in).

2.21 After the shrimps are cooked, peel them and set aside. Cut the mushrooms into pieces and cook them and set aside. Cut the chicken into pieces and cook them and set aside. (Put some salt and wine in the water).

3. After beating the eggs, pour in the sauce and mix well.

4. Pour in the sauce and mix well.

5.1 Put chicken, mushrooms and shrimp in a tea bowl.

6.2 Sieve and set aside.

7.Finally pour in the egg liquid.

8. Put the garlic into the pot after the water in the pot boils, and steam it on high heat for 2 minutes until the surface turns white (cover the pot with a tablecloth to prevent steam droplets from falling into the bowl).

9. Place chopsticks under the lid and steam over medium heat for 12 to 13 minutes (depending on the size of the bowl; it’s okay to lift the lid to peek!).

10. Use a bamboo skewer to poke it and it is done if no egg liquid comes up.

11. Garnish with coriander and serve (cover the pot and serve when ready to eat).

You must be tired of eating takeout all the time. Now that you know how to make Japanese egg custard, you’ll definitely want to try making it yourself in the kitchen. I believe that your different understanding of this dish will definitely create the most beautiful taste in the world.