Easy! Steamed Crab Sticky Sauce Egg Custard Recipe by cookpad.japan
Cooking Instructions 1 Prepare the dashi broth. Heat water in a pot and add the ☆ ingredients. Once seasoned, remove from the heat and cool to room temperature. 2 Whisk the eggs in a bowl. 3 Mix the eggs into the dashi broth, strain 2 or 3 times, then remove the bubbles. 4 Distribute the ★ ingredients into heat resistant cups, then add the dashi egg mixture. 5 When using an oven, place the cups in the center and steam for 20 to 23 minutes. 6 When using a steamer, steam for 15 to 20 minutes once the water boils. 7 When using a pot, fill with 3 cm of water, and when it boils, insert the cups and cover with a lid, steam for 10 minutes over low heat, then turn off the heat and let steam with residual heat for 5 more minutes. 8 Prepare the crab sauce. Combine the 〇 ingredients and adjust the taste. Shred the crab meat, heat, then add the katakuriko. 9 This is how the steamed egg custard looks when it's done. It's nice and shiny. The custard should be slightly loose. It will steam thoroughly with the residual heat from the cups. 10 Coat with crab sauce and serve piping hot. 1 Prepare the dashi broth. Heat water in a pot and add the ☆ ingredients. Once seasoned, remove from the heat and cool to room temperature. 1 Prepare the dashi broth. Heat water in a pot and add the ☆ ingredients. Once seasoned, remove from the heat and cool to room temperature. 2 Whisk the eggs in a bowl. 2 Whisk the eggs in a bowl. 3 Mix the eggs into the dashi broth, strain 2 or 3 times, then remove the bubbles. 3 Mix the eggs into the dashi broth, strain 2 or 3 times, then remove the bubbles. 4 Distribute the ★ ingredients into heat resistant cups, then add the dashi egg mixture. 4 Distribute the ★ ingredients into heat resistant cups, then add the dashi egg mixture. 5 When using an oven, place the cups in the center and steam for 20 to 23 minutes. 5 When using an oven, place the cups in the center and steam for 20 to 23 minutes. 6 When using a steamer, steam for 15 to 20 minutes once the water boils. 6 When using a steamer, steam for 15 to 20 minutes once the water boils. 7 When using a pot, fill with 3 cm of water, and when it boils, insert the cups and cover with a lid, steam for 10 minutes over low heat, then turn off the heat and let steam with residual heat for 5 more minutes. 7 When using a pot, fill with 3 cm of water, and when it boils, insert the cups and cover with a lid, steam for 10 minutes over low heat, then turn off the heat and let steam with residual heat for 5 more minutes. 8 Prepare the crab sauce. Combine the 〇 ingredients and adjust the taste. Shred the crab meat, heat, then add the katakuriko. 8 Prepare the crab sauce. Combine the 〇 ingredients and adjust the taste. Shred the crab meat, heat, then add the katakuriko. 9 This is how the steamed egg custard looks when it's done. It's nice and shiny. The custard should be slightly loose. It will steam thoroughly with the residual heat from the cups. 9 This is how the steamed egg custard looks when it's done. It's nice and shiny. The custard should be slightly loose. It will steam thoroughly with the residual heat from the cups. 10 Coat with crab sauce and serve piping hot. 10 Coat with crab sauce and serve piping hot. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tinklee's Cheesy Bread Ultimate Pasta Fagioli Wisconsin Split Pea Soup Cauliflower Cheese And Potato BLT Wedge Salad With Blue cheese and Homemade Zesty Russian Dressing Tinklee's Cheesy Bread Ultimate Pasta Fagioli Wisconsin Split Pea Soup Cauliflower Cheese And Potato BLT Wedge Salad With Blue cheese and Homemade Zesty Russian Dressing Cranberry Bars Stuffed Jalapeños Creamed Jello To Die for Turkey Dinner! Irvixen's Quick Autumn Cobbler The Easiest Way To Make Ama-koji (Sweet Rice Malt) and Amazake Easy! Carottes Rapees (Carrot Salad) Salty Tsukune (Chicken Patties) with Japanese Leeks Mackerel Tatsuta-yaki in a Spirit of Japan Bento Simmered Kiriboshi Daikon and Cabbage Cranberry Bars Stuffed Jalapeños Creamed Jello To Die for Turkey Dinner! Irvixen's Quick Autumn Cobbler The Easiest Way To Make Ama-koji (Sweet Rice Malt) and Amazake Easy! Carottes Rapees (Carrot Salad) Salty Tsukune (Chicken Patties) with Japanese Leeks Mackerel Tatsuta-yaki in a Spirit of Japan Bento Simmered Kiriboshi Daikon and Cabbage