【Materials】 (For 2 people)
Corn…1 stalk
Egg…1
Dashi soup stock…150cc
Oyster mushrooms…20grams
Mitsuba (Japanese parsley)…as needed                                                                                              Salt...as needed

Steamed egg custard with corn

【How to make】
①Cut the corn in half and remove the kernels from the cob with a knife.
②Cut the oyster mushrooms into bite-sized pieces and cut the mitsuba into 4cm lengths.
③Beat the eggs, mix with the dashi stock and season with salt.
④Put ① and the oyster mushrooms into a bowl, pour in ③ and garnish with mitsuba.
⑤Put chopsticks between a steamer with steam rising from it, tilt the lid aside and add ④. Steam over medium heat for the first few minutes, then reduce the heat and steam for about 20 minutes. When you poke a bamboo skewer and clear juice comes out, it's done.

【Points】
The grainy texture and sweetness of the corn stands out in the smooth chawanmushi(steamed egg custard). Adjust the heat to avoid overheating and becoming the chawanmushi spongy.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)