Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

1. 1

   Remove the husks and silk from the corn, and cut into thirds.

2. 2

   Chop the cob sections into half lengthwise.

3. 3

   (Beware: This task can be tricky as the cobs are tough.)

4. 4

   Remove the kernels with a knife and divide evenly into two bowls: one for the steamed egg custard and one for the ankake sauce.

5. 5

   Wrap and heat the portion for the sauce in a microwave for 1 minute at 500 W.

6. 6

   Combine the whisked egg, dashi stock, and soy sauce.

7. 7

   Use a fine mesh strainer to strain them.

8. 8

   Divide half of the remaining corn kernels into heat-resistant cups, pour in the egg mixture, then add the rest of the corn on top (Carefully scoop out any bubbles.)

9. 9

   Place the cups in a steamer for 8 to 10 minutes (over medium heat.)

10. 10

    Remove from the heat and steam for about 10 minutes.

11. 11

    While steaming, prepare the sauce.

12. 12

    Put the microwave-heated corn and the seasonings in a saucepan, bring to a boil, then add the katakuriko dissolved in water to thicken the sauce.

13. 13

    Pour the ankake sauce over the chawan-mushi custard and serve.

14. 14

    (This can also be served chilled.)

* Per serving · 4 servings · Values may vary.