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‘Custards’ in Asia

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
Chinese cooking does not normally use dairy products, but contains several dishes in which eggs are combined with water and sometimes oil or fat to give the effect of a custard. One such, ‘steamed eggs’, is made with mixed meats or seafoods covered with an egg mixture lightly seasoned with soy sauce and wine and steamed over water.

A Japanese savoury baked custard, Chawan mushi, is made by pouring a mixture of eggs and dashi (stock) over a mixture of cooked chicken, seafood, and vegetables in individual lidded china cups. These dishes are the only Japanese ones normally eaten with a spoon.

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