Savoury Egg Custard with Crab

Ingredients

Directions

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Ingredients

80g crab meat
4 eggs 240g
500g soup stock Dashi
20g soy sauce
chives to taste

Steps

1

Break the eggs into a bowl and stir up well. Add soup stock (Dashi) and soy sauce. Filter egg mixture using a sieve.

2

In individual serving bowls, add the crab meat and 150g of the ingredients from step 1. Cover with the plastic wrap.

3

Place bowls on the metal tray and then put on the middle rack.

4

Cook on the ‘Steam 1’ setting for 20 minutes. Remove from the oven and allow to rest for 5 minutes with the plastic wrap intact.

5

Sprinkle chopped chives on top of the egg custard and serve.

Enjoy

Savoury Egg Custard with Crab

Ingredients

80g crab meat
4 eggs 240g
500g soup stock Dashi
20g soy sauce
chives to taste

Takahashi Takuji

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

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