chef recipe


Steamed egg custard with squash paste


Akihiro Tamego


Ingredients

Serves 8
240g Squash
8 3 x 3 cm steamed egg custard pieces (Tamago dofu)
8 small okras
80g yam
8 shrimps
4 cups dashi
2 teaspoons thin soy sauce (Usukuchi)
1 teaspoon salt
1/3 tablespoon potato starch



Directions

  1. Peel and dice squash. Wrap in plastic wrap and heat in microwave at 500w for 5 minutes.
  2. Rub okras with salt to remove fine hairs. Wrap in plastic wrap and heat at 500w for forty seconds. Put them in cold water right away to preserve green color.
  3. Pour sake and a little salt over shrimp. Doublewrap shrimp with plastic wrap and heat at 500w for 1 minute. Put in cold water wrapped with plastic wrap.
  4. Put squash in a mixer, add 1/3 cup dashi, salt and soy sauce. Mix until squash turns into paste. Add the rest of dashi and strain it into a bowl.
  5. Put plastic wrap over the bowl and heat it at 500W for 4 minutes. Mix water with potato starch and add it to the bowl. Heat for 1 more minutes.
  6. Put a preheated steamed egg custard piece in a serving bowl. Put grated yam, a shrimp which is removed its shell and cut lengthwide into halves, small okras, and a bud of Japanese pepper on top. Pour squash paste over it.



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