Egg Custard with Cod Milt | 白子の茶碗蒸し

Instructions

1. Egg Mixture – Combine the eggs and dashi (broth) and whisk lightly. Strain the mixture adding the seasoning of soy sauce and salt.｜卵液 – 卵と出汁を合わせこしておきます。調味料を入れて味を調整しておきます。
2. Cut the cod milt in mouthful sizes and quickly simmer the cod milt in boiling hot water for approx. 5~10 seconds. Release the cod milt in cold icy water. ｜白子を一口サイズに切り、お湯にサッと通しておきます。器に白子を入れ卵液をはります。
3. Boil the crown daisy in hot water, releasing the leaves in cold icy water.
4. Sauce – Combine all the ingredients of broth, sake, light soy sauce, salt in a saucepan and let it boil.｜あんかけ – 春菊はお湯にサッと通し、冷水にさらしておきます。出汁と調味料を混ぜあわせておきます。（くず粉は最後）
5. Place the cod milt in a bowl, pouring the egg mixture covering the cod milt.
6. Steam up the steamer and place (5) in the steamer, steam at highest heat for 1 minute and low heat for about 9 ~ 10 minutes depending on the volume of egg custard.｜蒸気の上がった蒸し器で強火１分、弱火10分程。（卵液の温度、器によって時間は多少かわります）
7. Once (6) is ready to be served, heat the sauce (4) thickening the sauce with corn starch, garnish　with crown daisy.｜あんかけを煮立て刻んだ春菊を入れ水溶き片栗粉でとろみをつける。できあがった餡をかけてできあがり

• Course : Appetizer｜前菜
• Recipe Type : Eggs|卵Seafood|魚介Side Dish｜お惣菜（おかず）
• Ingredient : Egg | 卵, Fish | 魚