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Savoury Egg Custard with Crab

By Takuji Takahashi

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With a few simple steps and the help of our steam combination oven, you can make this irresistibly smooth and soft egg custard that melts in your mouth.

Takuji Takahashi

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.

Kinobu Official Website
  • 35 mins
  • 4 Servings
  • Difficulty :
    Easy
  • Egg
  • Crab Meat
  • Dashi
  • Soy Sauce

Ingredients

Crab Meat 80 g
Egg 4
Dashi (Soup Stock) 500 g
Soy Sauce 20 g
Chives To Taste

Directions

  • Step 1

    Break the eggs into a bowl and stir up well. Add dashi and soy sauce.

  • Step 2

    Filter egg mixture using a sieve.

  • Step 3

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

  • Step 4

    Place bowls on the metal tray and then put on the lower rack. Cook on the ‘Steam 1’ setting for 15 minutes. Remove from the oven and allow to rest for 5 minutes with the plastic wrap intact. Sprinkle chopped chives on top of the egg custard and serve.

Best work with

Panasonic 27L Powerful Grill Steam Microwave Oven

NN-DS59NB

Powerful multifunction grill steam microwave oven with user-friendly features for hassle-free, less-oily cooking for the family.

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