Aquadro Recipedia

Japanese Egg Custard

Ingredients

• 3 large eggs, room temperature
• 5″ square of konbu
• 2 T Bonito flakes
• 1.5 tsp mirin
• 1.5 tsp soy sauce
• 1.5 c water

Directions

Make Dashi

1. Place 1.5 c water in saucepan with konbu; bring to boil
2. Remove konbu from water, add bonito flakes
3. Let cool 5 minutes
4. Strain and set aside

Mix Custard

1. Pre-heat oven to 325°
2. Whisk eggs; add soy sauce and mirin
3. Add cooled dashi, whisk
4. Pour mixture into 4 6-12 oz ramekins
5. Put ramekins in baking dish filled 1/2 way with boiling water
6. Bake at 325° for 30 minutes or until middle is barely set
7. Let cool
8. Serve topped with a dash of mirin or soy; garnish with scallions if desired