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250 g (8 oz) bean curd (tofu)
1 cup sprigs of watercress or young
spinach leaves
8 small button mushrooms
Custard:
4 eggs
2½ cups dashi or chicken stock
1½ teaspoons salt
1 tablespoon Japanese soy sauce
2 tablespoons sake, mirin or dry sherry
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Method:
Drain tofu of liquid by putting on
kitchen paper towels for 10 minutes, then turning over on fresh dry
paper towels. Cut tofu into 8 equal squares and put two in each
custard cup. Wash watercress or spinach very well and remove any
tough stems. Cut into 5 cm (2 inch) lengths and blanch for 1
minute in lightly salted boiling water, drain at once and run cold
water over, then dry well on kitchen paper. Press into 4 neat
portions. Wipe mushrooms clean with damp paper and cut into
slices. Put mushrooms into cups. Strain custard and pour
over, skim off bubbles, cover cups with lids or foil and steam as
described for chawan mushi. After 10 minutes add a portion of
the blanched watercress or spinach to each cup, pushing it under the
surface of the custard. Replace covers and continue steaming
until custard is firm. Serve hot.
Custard:
Beat eggs slightly just until whites and
yolks are mixed, mix in stock, salt, soy sauce and sake.
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