Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

Corn is the main ingredient!
Enjoy the bubble-like texture and the sweetness of the corn.

Ingredients: Serves 2 to 3

1/2 ear (about 80 g of whole corn kernels)
Dashi (Japanese soup stock)
1 and 1/2 cups
Usukuchi soy sauce
2 teaspoons
For the thickened sauce ■
Dashi (Japanese soup stock)
1/2 cup (100 ml)
Usukuchi soy sauce
1 teaspoon
1 tablespoon
Katakuriko slurry
As needed


1. 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.)
2. 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.
3. Combine the whisked egg, dashi stock, and soy sauce. Use a fine mesh strainer to strain them.
4. 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.)
5. Place the cups in a steamer for 8 to 10 minutes (over medium heat.) Remove from the heat and steam for about 10 minutes.
6. 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.
7. Pour the ankake sauce over the chawan-mushi custard and serve. (This can also be served chilled.)

Story Behind this Recipe

I received some fresh corn from my mother-in-law.