JAPANESE EGG CUSTARD SOUP
Make and share this Japanese Egg Custard Soup recipe from Food.com.
Provided by _Pixie_
Categories Japanese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Combine shrimp, water chestnuts, mushrooms, and scallions.
- Divide evenly in 6 oven-safe custard cups.
- Whisk eggs, salt, sherry and broth.
- Divide broth mixture evenly between the cups.
- Cover the broth in each custard cup with two leaves spinach.
- Fill a large baking pan with 2-3 inches of boiling water.
- Place the custard cups in the pan and cover with tin foil.
- Bake for 30 minutes or until the mixture is set.
CUSTARD EGG SANDWICH ON SHOKUPAN
Inspired by the famous egg-custard sandwich at chef Joanne Chang's Flour Bakery & Cafe, in Boston, Martha makes a silky-smooth custard that she serves on lightly toasted shokupan, or Japanese milk bread. She tops the custard with watercress for a fresh, crunchy contrast.
Provided by Martha Stewart
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Bring a kettle of water to a boil. Butter a 9-inch square baking dish. In a large bowl, whisk eggs thoroughly. Whisk in milk, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into prepared dish.
- Place dish inside a roasting pan on center rack of oven; add water to come halfway up sides. Cover pan with a baking sheet and bake 30 minutes. Uncover and continue baking until center is a bit wiggly, 3 to 5 minutes more. Remove dish from oven and water bath; let cool on a wire rack.
- Toss watercress with vinegar and oil; season. Toast and butter bread. Cut egg custard into 3-by-3-inch pieces. Place each on a slice of bread; top with salad and second slice. Serve immediately.
JAPANESE TAMAGO EGG
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
- Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
- When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
- Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.6 g, Cholesterol 124.1 mg, Fat 3.8 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 86.7 mg, Sugar 2.6 g
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