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Kyoto Cooking Circle monthly recipe
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Tounyu (Soymilk) Chawan-Mushi Ankake
（Soymilk savory cup custard with thick sauce） |
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※Tonyu (soymilk) Chawan Mushi Ankake is one of the variation of traditional
"CHAWANMUSHI". Please see this recipe, too.
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| Ingredients (4 servings) |
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Custard : 2 eggs, 300cc soymilk,
Yurine (Lily roots), Namafu(fresh wheat gluten), Grilled Unagi (eel), Mitsuba (trefoil, herb leaves)
Other ingredients (chicken, shrimp, mushroom etc) can be added.
Sauce : 400cc water＋ 5cm square Konbu kelp(Soak kelp in water for 20min.)
6g dried Bonito flakes, 1/4tsp salt, 1tsp light soy-sauce,
1Tbsp katakuriko-starch ＋1&1/2 Tbsp water,
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| Directions |
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- To make custard: Beat 2 eggs lightly, add soymilk to the eggs. Mix well and
strain through a sieve.
- Place lily-roots, Namafu, eel, Mitsuba in the serving cups, pour in custard mixture gently.
- How to steam:
Put some water in a large flat shallow pot, bring it to the boil.
Transfer the cups to the boiled pot, cover with a lid and boil again.
Steam over high heat for 2-3min., and steam over low heat for 8min.
Turn off the heat and let stand for 5min. 
- To make thick sauce (Ankake):
① Place the pot (water and kelp) over low heat.
Remove Konbu kelp just before boiling. Add Bonito flakes to it.
When water boils, remove from heat. Let stand for 1-2min and strain
the liquid.
② Heat Dashi stock again and add seasonings in a saucepan and bring to a boil.
③ Add Katakuriko starch -water mixture to thicken.
- Pour hot sauce into each bowl.
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