Puding Telur Kukus Jepang

Name: Puding Telur Kukus Jepang
Cuisine: japanese
Ingredients: 4 large eggs; 600 ml dashi stock; 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp salt; 100 g chicken thigh, cut into bite-size pieces; 4 shiitake mushrooms, stems removed and sliced; 4 small ginkgo nuts, peeled; 4 slices kamaboko (fish cake), cut into strips; 1 green onion, finely sliced (for garnish); 1 tsp grated yuzu zest (optional)

MBG-eligible

Chawanmushi

Puding Telur Kukus Jepang — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

4 large eggs
600 ml dashi stock
2 tbsp soy sauce
1 tbsp mirin
1 tsp salt
100 g chicken thigh, cut into bite-size pieces
4 shiitake mushrooms, stems removed and sliced
4 small ginkgo nuts, peeled
4 slices kamaboko (fish cake), cut into strips
1 green onion, finely sliced (for garnish)
1 tsp grated yuzu zest (optional)

Instructions

1Prepare dashi stock and let it cool to room temperature.
2In a bowl, gently beat the eggs, then whisk in dashi, soy sauce, mirin, and salt; strain the mixture through a fine sieve.
3Divide chicken, shiitake, ginkgo nuts, and kamaboko evenly among four small heat-proof ramekins.
4Pour the egg-dashi mixture over the ingredients, filling each ramekin to about ¾ full.
5Cover each ramekin tightly with aluminum foil to prevent condensation from dripping.
6Steam the ramekins in a pre-heated steamer over medium heat for 12–15 minutes, or until the custard is set but still slightly wobbling in the center.
7Remove from the steamer, uncover, and garnish with sliced green onion and optional yuzu zest.
8Serve immediately while warm.

Source: llm-generated