Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)

• 1/2 ear Corn
• 2 Eggs
• 300 ml Dashi (Japanese soup stock)
• 2 tsp Usukuchi soy sauce
• 100 ml Dashi (Japanese soup stock)
• 1 tsp Usukuchi soy sauce
• 1 tbsp Sake
• 1 Katakuriko slurry

1. Remove the husks and silk from the corn, and cut into thirds.
2. Chop the cob sections into half lengthwise.
3. (Beware: This task can be tricky as the cobs are tough.)
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. Wrap and heat the portion for the sauce in a microwave for 1 minute at 500 W.
6. Combine the whisked egg, dashi stock, and soy sauce.
7. Use a fine mesh strainer to strain them.
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. Place the cups in a steamer for 8 to 10 minutes (over medium heat.)
10. Remove from the heat and steam for about 10 minutes.
11. While steaming, prepare the sauce.
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. Pour the ankake sauce over the chawan-mushi custard and serve.
14. (This can also be served chilled.)

corn, eggs, soy sauce, soy sauce, sake, slurry

Taken from cookpad.com/us/recipes/170715-whole-kernel-corn-chawan-mushi-steamed-egg-custard (may not work)