Chawanmushi (Steamed Egg Pudding)
First:
Peal off each layer of lily root one by one. Scrape to remove the brown part. Wash clean with water, boil lightly in hot water with a little vinegar. Then drain in sieve.
Cut chicken thighs into 8 slices. Dress with the
Cut the roots of mitsuba (trefoil) and parboil briefly. Soak in water to let it cool. Take sets of two stalks of mitsuba and tie them like a bow. (You can either parboil or steam mitsuba.)
Mix ingredients of
Preheat steamer until it gives off steam.
Second:Crack egg in a bowl. Loosen the lump of egg white by picking up small portions at a time with chopsticks as if to cut it apart from the rest of the white. Add
Transfer the cups to preheated steamer. Slide the lid of the steamer a little to make a narrow opening and steam over high heat for 1-2 minutes. Turn down the heat to low-medium, and cook for 15 minutes more.
Since it is not easy to adjust the low-heat at times, by sliding open the lid of the steamer a little, the temperature of the steamer drops moderately for the custard to set nicely.
Custard is done if clear juice comes out when it is poked with a bamboo skewer. If the juice is not clear, steam a little longer. When custard is set, garnish with tied mitsuba and yuzu citron rind.