Culinary Studio Culinary Art 2007.February
Ingredients (Serves 2-3, or 4 small portions for photo-sized cups)
| Cod milt (shirako) |
100g - Boil water in a pot, add a splash of sake, and blanch the shirako. Rinse in cold water and clean thoroughly. |
Egg Mixture for Chawanmushi
| Egg |
1 piece |
| Dashi stock |
1 cup |
| Salt |
1/2 tsp |
| Light soy sauce |
1/2 tsp |
Chirizu Sauce
| Grated daikon radish |
100g - Lightly squeeze out excess water |
| Lemon juice |
2 tsp |
| Light soy sauce |
2 tsp |
| Mirin (reduced alcohol) |
2 tsp |
| Butterbur buds (fukinoto) or chives |
Chopped |
Instructions
- Divide the cleaned shirako among the steaming cups.
- Prepare the egg mixture by combining the egg, dashi stock, salt, and light soy sauce. Strain the mixture.
- Pour the egg mixture into the cups over the shirako and steam for about 15 minutes.
- Make the chirizu sauce by mixing the ingredients, including the butterbur buds. Pour over the steamed chawanmushi before serving.