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The ingredients needed to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):
- Get 1/2 ear Corn
- Take 2 Eggs
- Use 300 ml Dashi (Japanese soup stock)
- Use 2 tsp Usukuchi soy sauce
- Prepare For the thickened sauce ■
- Get 100 ml Dashi (Japanese soup stock)
- Provide 1 tsp Usukuchi soy sauce
- Get 1 tbsp Sake
- Use 1 Katakuriko slurry
Steps to make Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard):
- Remove the husks and silk from the corn, and cut into thirds. Chop the cob sections into half lengthwise. (Beware: This task can be tricky as the cobs are tough.)
- Remove the kernels with a knife and divide evenly into two bowls: one for the steamed egg custard and one for the ankake sauce. Wrap and heat the portion for the sauce in a microwave for 1 minute at 500 W.
- Combine the whisked egg, dashi stock, and soy sauce. Use a fine mesh strainer to strain them.
- Divide half of the remaining corn kernels into heat-resistant cups, pour in the egg mixture, then add the rest of the corn on top (Carefully scoop out any bubbles.)
- Place the cups in a steamer for 8 to 10 minutes (over medium heat.) Remove from the heat and steam for about 10 minutes.
- While steaming, prepare the sauce. Put the microwave-heated corn and the seasonings in a saucepan, bring to a boil, then add the katakuriko dissolved in water to thicken the sauce.
- Pour the ankake sauce over the chawan-mushi custard and serve. (This can also be served chilled.)
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