Easy! Steamed Crab Sticky Sauce Egg Custard

• 2 Eggs
• 400 ml Water
• 8 grams Bonito dashi soup stock granules
• 1 tsp Soy sauce
• 1 tsp Mirin
• 4 Shrimp
• 4 slice Kamaboko
• 8 Shelled Manila clams
• 1 Spinach
• 150 ml Water
• 4 grams Bonito dashi soup stock granules
• 1 tsp Soy sauce
• 1 Canned crab meat (small)
• 1 Katakuriko slurry

1. Prepare the dashi broth.
2. Heat water in a pot and add the ingredients.
3. Once seasoned, remove from the heat and cool to room temperature.
4. Whisk the eggs in a bowl.
5. Mix the eggs into the dashi broth, strain 2 or 3 times, then remove the bubbles.
6. Distribute the ingredients into heat resistant cups, then add the dashi egg mixture.
7. When using an oven, place the cups in the center and steam for 20 to 23 minutes.
8. When using a steamer, steam for 15 to 20 minutes once the water boils.
9. When using a pot, fill with 3 cm of water, and when it boils, insert the cups and cover with a lid, steam for 10 minutes over low heat, then turn off the heat and let steam with residual heat for 5 more minutes.
10. Prepare the crab sauce.
11. Combine the ingredients and adjust the taste.
12. Shred the crab meat, heat, then add the katakuriko.
13. This is how the steamed egg custard looks when it's done.
14. It's nice and shiny.
15. The custard should be slightly loose.
16. It will steam thoroughly with the residual heat from the cups.
17. Coat with crab sauce and serve piping hot.

eggs, water, dashi soup stock granules, soy sauce, mirin, shrimp, kamaboko, manila clams, spinach, water, dashi soup stock granules, soy sauce, crab meat, slurry

Taken from cookpad.com/us/recipes/171423-easy-steamed-crab-sticky-sauce-egg-custard (may not work)