„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«



œ@Egg Custard@œ


mServes 6n
@eggs 3
@citron 1/2
@bonito flakes (hana-gatsuo) 5 gms

1) Beat eggs well. Add 225 cc-270 cc dashi and mix. Flavor with light soy
@sauce, mirin, and monosodium glutamate (optional), put through a fine
@strainer and pour into a rectangular container.
2) Place rectangular container in a hot steamer and steam over low flame
@for 30-40 minutes.
3) Flavor some dashi 7parts with light soy sauce 1part and mirin 1part and
@bring to a boil. Add bonito flakes and then strain.
4) Chill egg custard in refrigerator. Cut with a knife and transfer to dishes.
@Pour small amount of flavored dashi (3) over custard in each bowl and
@garnish with grated citron peel.



„«Steamed Sea Bream„«Chawan Mushi„«Tilefish Steamed in Sake„«Egg Custard„«




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