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Cooking is a type of art and there are various kinds of cooking that you might learn. You can end up being a chef or you can simply attempt to understand the art of cooking great meals within your home. Lots of work in the work environment use cooks, prep-cooks as well as managers that likewise look after chefs. We hope this Steamed Savory Egg Custard recipe can aid make you a far better chef.

You need Chicken.
You need to prepare Egg.
Prepare chicken dashi stock.
Use soy sauce.
Prepare mirin.
You need to prepare salt.
Prepare shiitake mushrooms.
You need to prepare bunch(10g) mitsuba wild chervil.

First we have to make Chicken dashi stock. Cut the chicken into about 3/4 inch (about 2cm) pieces. Add water (400cc~500cc) and chicken in a pot. Cook over big heat. When it becomes a simmer remove the froth and simmer over low heat for about 20 minutes, cover with a lid. And then keep it to normal tempurture..
Mix the egg well. And add the dashi stock, soy sauce, mirin and salt in it. Mix it well again. Carefully strain through a fine mesh sieve into a bowl..
Place the chicken and shiitake mushroom in a 4 individual chawan mushi bowles or tea-cup-like containers that are capable to cook. carefully pour in the egg mixture without making bubbles. Fill each container up to about 80 percent full..
Add water (3cm~5cm) into a big pot. When the water becomes boiled put in the container with a lid. Cover over midiam heat for 7 minutes and turn off the heat steam for 3 minute..
There will be clear liquid that flows on container, it tells that is done. Remove the containers form the pot. Carefully arrange the mitsuba on top..

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