Hi Everyone! There will be a new corner called “YAMASAN Cooking” from now. We will introduce different recipes by using video to all of you.

 

We will show you how to use Microwave Oven to make Japanese Steam Egg Custard. It’s very simple!

 

Ingredients of Japanese Steamed Egg are very simple. Prepare Japanese Fish Paste, Thigh, Mushroom and Spinagh. The most important part is the soup stock. Using better soup stock then the steamed egg will be very delicious.

 

Use Microwave Oven only. Fast and convenient!

 

☆Recipe of Japanse Steamed Egg

☆  Ingredients (For 4 people)

・70gThigh

※You can also use breast tender if you want a light flavor.

・20g Mushroom

・10g Spinach (1 Bundle)

・3 Eggs

・4 Pieces Kamaboko Fish Paste

☆More delicious if you cut the Kamaboko thinner

・1 Cup Japanese Gyokuro Soup Stock

☆If you don’t have any japanese soup stock at home, you may go to the link below and try to use our product.　
Japanese Gyokuro Dashi Soup (ebay)
 

※ How to use Japanese Soup Stock

Put 1 pack of Japanese Soup Stock into 300ml hot water and boil 2-3 mins.

 

①　Parboil the Spinach (Put some salt into hot water and parboil for 1 min)

☆　Please be careful not to boil spinach too long as it will change color easily. If you would also like to make another dish of spinach, you can boil ７bundles of spinach.

 

②　Cut off the roots of spinach then cut into short with about 2cm and cut the chicken leg and japanese fish paste also.

☆　It’s better to cut the chicken into small pieces so it is easier to cook. You can put different ingredients too like shrimp and ginkyo.

 

 ③　Stir 3 eggs and mix with the japanese soup stock.

 

④　After mixing, use filter to clean away the impurities and bubbles.

 

⑤　Put all the ingredients into the bowl or cup and leave some mushroom, spinach leave and fish paste to be the toppings of the steamed egg.

 

⑥　Fill the egg slurry with the ingredients in the bowl or cup and seal with plastic wrap. Put into the microwave oven with 200w and heat about 15 mins.

 

☆　Be careful! Don’t fill too much egg slurry, half of the bowl is fine. And use toothpick to make a small hole on the plastic wrap.

 

☆　While waiting, we can try to make another small dish. (Please read the article of Spinach with Japanese Soup Stock.)

 

⑦　After heating, put the last ingredients on the top of the steamed egg and heat about 3 mins then Japanese steamed egg is DONE!

 

 

YAMASAN proudct used in this recipe

 

NAME: Japanese Gyokuro Soup Stock

 

✩There are Uji Gyokuro, Rishiri Kelp, Katsuobushi inside the soup stock.

 

✩With the aroma of Uji Gyokuro, you can easily drink with this soup stock. It could also help clean out the bad smell of food while cooking.

 

✩Use hot water and boil with few minutes is okay, very convenient.

 

✩You could find our products via online shopping or visit Chaganju Café when come to Uji.

 

✩Uji Chazuke in Chaganju Café also using this Japanese Soup Stock~

 

We will keep introduing different recipes using japanese soup stock in “YAMASAN Cooking” Corner to all of you. If you want to know