Japanese cuisine, Japanese food recipes.

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 , put in heat-resistant bowl and cover with plastic wrap. Microwave for 2 minutes and let it stand. Cooking time is for 600-watt microwave.

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 and blend lightly so they won’t bubble. Strain custard through well-wrung wet cheesecloth to smoothen. Put lily roots and chicken thighs in serving cups and fill with custard gently.

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.

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