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Add a photoServings: 4
Ingredients
- 4 sm Chicken breast cubes
- 4 med Shrimp shelled, deveined
- 4 sm Shitake mushrooms stems removed
- 4 sm Asparagus spears blanched
- 4 sm Carrot pcs cut in the shape of flowers (see instructions)
- 1 tsp Sake Salt to taste
- 4 x Large eggs lightly beaten
- 2 1/2 c. Dashi (broth)
- 1 Tbsp. Mirin (cooking wine)
- 1/2 tsp Salt Diakon sprouts for garnish
Directions
- Cut uncooked chicken into 1/2 inch cubes, sprinkle with salt, and marinate in the sake for 3 to 4 min. Set aside.
- Butterfly the shrimp, then boil in water. Set aside.
- Remove stems from the shitake mushrooms, cut an "X" design in each mushroom top. Set aside.
- Blanch the asparagus. Set aside.
- Using a zester, zest one carrot (4 groves), then cut into small slices. From zesting, a flower design should have been created. Set aside.
- To make the custard, combine Large eggs, Dashi (broth), Mirin (cooking wine), and salt to taste. Into small custard c. place the following: one piece each of the chicken, shrimp, mushroom, asparagus, and carrot. Pour the custard into the c., to within 1/2 inch of the top of c.. Steam c. (with lids on) for about 12 min.
- Uncover c. to place garnish (diakon sprouts) on top of custard. Replace lid and steam for an additional 2 min. (Custard is cooked when a knife inserted comes out clean.)
- Serves 4.
- Comments: Japanese custard is more loose and watery than custard we're familiar with in the States.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 162 | 48% |
| Total Fat 17.99g | 22% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.17g | |
| Cholesterol 307mg | 102% |
| Sodium 196mg | 8% |
| Potassium 540mg | 15% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.61g | 2% |
| Protein 37.01g | 59% |
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