Savoury Egg Custard – Little Big H

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  • 200 g chicken breast or thigh cut into bite-sized pieces (or chop extra fine for baby)
  • 2 teaspoons sake (optional)
  • 2 teaspoons Japanese soy sauce (salt reduced)
  • 1 leek , finely sliced
  • 1 carrot , sliced or finely chopped for baby
  • A handful of spinach , finely chopped
  • A handful of arame – Japanese sea vegetable (you could substitute with a tablespoon of dashi granules if you are unable to find arame. If using dashi add to custard mixture below)

For the Custard

  • 2 1/2 cups (625ml) water
  • 1 tablespoon Japanese Soy Sauce
  • 4 eggs
  • Place chicken pieces in 4 heatproof bowls. Combine sake and soy and divide between each bowl
  • Divide the vegetables between the 4 bowls

To make the custard

  • Combine eggs, water and soy in a jug, pour custard into the 4 bowls
  • (if using dash granules dissolve in a little boiling water and add the custard mixture, strain equal amounts into the 4 bowls)
  • Cover bowls with foil, place then in a steamer and cook on high for 30 minutes

Depending on your bowl size you may want 6 bowls to allow the chicken and vegetables to come only half way up the bowl – this will allows enough of the custard mixture in each bowl. Adapted from The essential asian cookbook