Japanese-style Savoury Custards
Ingredients
- 4 dried shitake mushrooms
- 4 small cooked prawns
- 1 tablespoon (20mL) Kikkoman Naturally Brewed Soy Sauce
- 1 tablespoon sugar
- 4 eggs
- 2 1/2 cups (625mL) dashi stock or chicken stock
- 1 tablespoon (40mL) Kikkoman Naturally Brewed Soy Sauce
- 2 tablespoons (40mL) sake or dry sherry
- 4 extra small cooked prawns, to garnish
- Finely sliced spring (green) onions to garnish
- enoki mushrooms, to garnish (optional)
- micro herbs, to garnish (optional)