Easy! Steamed Crab Sticky Sauce Egg Custard
Easy! Steamed Crab Sticky Sauce Egg Custard

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, easy! steamed crab sticky sauce egg custard. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Easy! Steamed Crab Sticky Sauce Egg Custard is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Easy! Steamed Crab Sticky Sauce Egg Custard is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have easy! steamed crab sticky sauce egg custard using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Easy! Steamed Crab Sticky Sauce Egg Custard:
  1. Get 2 Eggs
  2. Get 400 ml ☆ Water
  3. Take 8 grams ☆ Bonito dashi soup stock granules
  4. Prepare 1 tsp ☆ Soy sauce
  5. Prepare 1 tsp ☆ Mirin
  6. Prepare 4 ★ Shrimp
  7. Make ready 4 slice ★ Kamaboko
  8. Take 8 ★ Shelled Manila clams
  9. Prepare 1 ★ Spinach
  10. Take 150 ml ○ Water
  11. Prepare 4 grams ○ Bonito dashi soup stock granules
  12. Get 1 tsp ○ Soy sauce
  13. Prepare 1 Canned crab meat (small)
  14. Get 1 Katakuriko slurry
Instructions to make Easy! Steamed Crab Sticky Sauce Egg Custard:
  1. Prepare the dashi broth. Heat water in a pot and add the ☆ ingredients. Once seasoned, remove from the heat and cool to room temperature.
  2. Whisk the eggs in a bowl.
  3. Mix the eggs into the dashi broth, strain 2 or 3 times, then remove the bubbles.
  4. Distribute the ★ ingredients into heat resistant cups, then add the dashi egg mixture.
  5. When using an oven, place the cups in the center and steam for 20 to 23 minutes.
  6. When using a steamer, steam for 15 to 20 minutes once the water boils.
  7. When using a pot, fill with 3 cm of water, and when it boils, insert the cups and cover with a lid, steam for 10 minutes over low heat, then turn off the heat and let steam with residual heat for 5 more minutes.
  8. Prepare the crab sauce. Combine the 〇 ingredients and adjust the taste. Shred the crab meat, heat, then add the katakuriko.
  9. This is how the steamed egg custard looks when it's done. It's nice and shiny. The custard should be slightly loose. It will steam thoroughly with the residual heat from the cups.
  10. Coat with crab sauce and serve piping hot.

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