Prepare the dashi broth. Heat water in a pot and add the ☆ ingredients. Once seasoned, remove from the heat and cool to room temperature.
Whisk the eggs in a bowl.
Mix the eggs into the dashi broth, strain 2 or 3 times, then remove the bubbles.
Distribute the ★ ingredients into heat resistant cups, then add the dashi egg mixture.
When using an oven, place the cups in the center and steam for 20 to 23 minutes.
When using a steamer, steam for 15 to 20 minutes once the water boils.
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.
Prepare the crab sauce. Combine the 〇 ingredients and adjust the taste. Shred the crab meat, heat, then add the katakuriko.
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.
Coat with crab sauce and serve piping hot.
Story Behind this Recipe
This recipe was passed down from my father. I created a crab meat sauce as a bonus. Add your own choice of ingredients and enjoy this fluffy and creamy egg custard.
When whisking the eggs in Step 2, whisk until the egg whites are completely gone. When combining the dashi stock in Step 3, if it is hot, it will cook the egg, so cool it down to room temperature first. Although I gave instructions to steam the custard using various methods, adjust the recipe to suit your methods.