Japanese Egg Custard Soup Recipes

JAPANESE TAMAGO EGG

Steps:

• Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
• Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

JAPANESE EGG CUSTARD SOUP

Steps:

• Preheat oven to 300 degrees F.
• Combine shrimp, water chestnuts, mushrooms, and scallions.
• Divide evenly in 6 oven-safe custard cups.
• Whisk eggs, salt, sherry and broth.
• Divide broth mixture evenly between the cups.
• Cover the broth in each custard cup with two leaves spinach.
• Fill a large baking pan with 2-3 inches of boiling water.
• Place the custard cups in the pan and cover with tin foil.
• Bake for 30 minutes or until the mixture is set.

CHAWAN-MUSHI (JAPANESE CUSTARD SOUP)

Steps:

• Make a small slit in each shrimp; pull tail through. Wilt spinach in hot water, drain. In each of eight 5-ounce custard cups (or Chawan-Mushi cups), please shrimp, spinach, mushrooms, and water chestnuts.
• Combine eggs, chicken broth, and salt; pour into cups; cover with foil. Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
• Over medium heat, bring water slowly (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.