Chawanmushi With Clams - Savoury Egg Custard - Cuisine Magazine - From New Zealand to the World
DASHI There is nothing better than home-made dashi. The recipe may seem complicated at first, but it is actually simpler to make than western stocks. Powdered o
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Ingredients
- 16 clams
- 300ml dashi (see recipe), cooled completely
- 2 eggs
- 1 teaspoon soy sauce
- 1 teaspoon neutral vegetable oil
- 2 chives, chopped
- DASHI makes 1 litre (4 cups) dashi / preparation 5 mins / cook 15 mins / rest 40 mins - overnight
- 1 litre (4 cups) water
- 10g dried kombu, cut in half
- 10g katsuobushi (dried bonito flakes)
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