What you will need:
  • 4 medium eggs (approximately 7 oz in total weight)
  • 2½ cups ichiban dashi stock
  • 1 tsp light soy sauce
  • 1½-2 Tbsp mirin
  • ½-2/3 tsp salt
  • ½ cup sugar snap peas
  • Small carrot, peeled
  • 1 cup dashi stock
  • 2 tsp light soy sauce
  • 2 Tbsp mirin
  • Salt to taste
  • 2 tsp potato starch or corn starch mixed with 2 tsp cold water
  1. Break the eggs into a bowl and beat together thoroughly. Gradually add the dashi stock, stirring constantly. Then, using a fine sieve, strain the mixture into another bowl
  2. Add the light soy sauce, mirin, and salt to the eggs and dashi and mix together
  3. String the sugar snap peas and cut diagonally into thin strips
  4. Julienne the carrots into 1-inch length making sure they are all small enough to cook easily
  5. Divide the sugar snap peas and carrots into four individual serving dishes and pour over equal quantities of the egg mixture. Be careful not to fill it up all the way to the top, I'd say fill it up to about ¾ of the dish you are using because the egg will expand during steaming
  6. Bring some water in a steamer to a boil. When it is filled with steam. Steam and cover each dish with plastic wrap and place in the steamer. Steam for about 20 minutes over low heat
  7. To make the ankake sauce, put the dashi in a saucepan, add the light soy sauce and mirin, and season with salt. Bring the dashi mix to a boil and add the potato starch and water mixture, to thicken
  8. When the custards are cooked, remove from the steamer, take off the plastic wrap (be careful with the steam when you do this), pour some ankake sauce on top of each one, and serve
NOTES: It is very important to steam it on low heat to ensure a smooth texture.
Recipe by What To Cook Today at