August 1, 2016This famous savoury custard from Japan is a simple and elegant dish that can be combined with any fresh vegetables or cooked meats and eaten hot or cold.
- Prep: 10 mins
- Cook: 35 mins
- Difficulty: Intermediate
- Yields: 4 bowls
The famous savoury custard from Japan was a revelation to me. Savoury custard? Why not?
It is a very versatile dish that can be served hot or cold. It can be used with most vegetables but particularly suits chicken and seafood. You will need to poach or fry chicken first, but small pieces of seafood and vegetables should cook to perfection in the time it takes the custard to set.
It is not difficult to make, but pay attention not to overcook them as they will become a little rubbery and lose their delicate appeal. It is important to wrap them well as any drips will damage the surface. You can cook them either in a bain-marie or a steamer, whichever you prefer - but the steamer will save you a bit of time.
You can go as crazy as you like with the garnish - just think of it as a edible canvas for your creativity (or just your leftovers).
Place the bowls in a steamer and steam for 15-20 minutes, or cook in a bain-marie in the oven at 220C for 25-30 minutes. The custard should be just set and still be quite wobbly. A toothpick stuck into the middle will come out clean when done.