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Savoury Egg Custard with White Asparagus and Soya Milk

An easy recipe using white asparagus from a jar.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Cook: 30 min

Ingredients

White asparagus & juice (in a jar) 6 (100g)
Soya milk (or cow's milk) as required
Egg (large) 1
Miso (white) 1/3 tsp
Salt a little
Chicken breast fillet and prawns as required
Thick sauce:
Asparagus juice (from the jar) 30ml
Dashi broth 30ml
Light soy sauce 1/3 tsp
Mirin 1/3 tsp
Salt a little
Potato starch in a bit of water as required

Method

1
Keep aside 2 asparagus. Blend the remaining asparagus and 2 tbsp juice.
2
Add the soya milk to Step 1 (total 180ml). Transfer to a pan and heat. Add the miso and salt.
3
Allow to cool then add the beaten egg through a strainer. Transfer to ramekin dishes and add one chopped asparagus kept aside and the chopped chicken and prawns.
4
Put in the steamer for 15 minutes on low heat.
5
Make the thick sauce: mix the asparagus juice with the dashi broth in a pan and bring to the boil.
6
Season with soy sauce, mirin and salt. Add the potato starch to thicken.
7
Chop the one remaining asparagus and arrange on the steamed disesh from Step 4. Sprinkle with finely chopped chives, if you like. Pour over the sauce from Step 6.
8
I used this jar of asparagus.

Tips & Note

●Only warm the soya milk at Step 2, don't boil it.

Savoury Egg Custard with White Asparagus and Soya Milk

An easy recipe using white asparagus from a jar.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Cook: 30 min

Ingredients

White asparagus & juice (in a jar) 6 (100g)
Soya milk (or cow's milk) as required
Egg (large) 1
Miso (white) 1/3 tsp
Salt a little
Chicken breast fillet and prawns as required
Thick sauce:
Asparagus juice (from the jar) 30ml
Dashi broth 30ml
Light soy sauce 1/3 tsp
Mirin 1/3 tsp
Salt a little
Potato starch in a bit of water as required
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Savoury Egg Custard with White Asparagus and Soya Milk

Recipe ID :484 Posted on 06 MAY 2015
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Serves 2

Cook 30min
views 1,732
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An easy recipe using white asparagus from a jar.

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Yukiko
Recipe By
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Yukiko
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Ingredients

Print Ingredients Email Ingredients
6 (100g)
as required
1
1/3 tsp
a little
as required
30ml
30ml
1/3 tsp
1/3 tsp
a little
as required

Method

Cook
30min
1
Keep aside 2 asparagus. Blend the remaining asparagus and 2 tbsp juice.
2
Add the soya milk to Step 1 (total 180ml). Transfer to a pan and heat. Add the miso and salt.
3
Allow to cool then add the beaten egg through a strainer. Transfer to ramekin dishes and add one chopped asparagus kept aside and the chopped chicken and prawns.
4
Put in the steamer for 15 minutes on low heat.
5
Make the thick sauce:mix the asparagus juice with the dashi broth in a pan and bring to the boil.
6
Season with soy sauce, mirin and salt. Add the potato starch to thicken.
7
Chop the one remaining asparagus and arrange on the steamed disesh from Step 4. Sprinkle with finely chopped chives, if you like. Pour over the sauce from Step 6.
8
I used this jar of asparagus.

Tips & Note

●Only warm the soya milk at Step 2, don't boil it.

Category

Japan Sauces Steamed Asparagus Chicken Eggs Prawns Yogurt / Dairy Easter Home Party Romantic Dinner Spring Valentine's Day

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