365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Savory Tomato Custard - Vegetarian Japanese Chawan-Mushi; 4g Carbohydrate; 1g Dietary Fiber

Wednesday, August 26, 2009

[Healthy_Recipes_For_Diabetic_Friends] Savory Tomato Custard - Vegetarian Japanese Chawan-Mushi; 4g Carbohydrate; 1g Dietary Fiber

Savory Tomato Custard - Vegetarian Japanese Chawan-Mushi

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
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1 tablespoon canola oil
2 teaspoons finely minced garlic
2 teaspoons fresh ginger root -- peeled and finely minced
8 large eggs
5 cups stock
2 teaspoons salt
1 pound tomatoes -- peeled, seeded, diced, drained. Use a dry tomato like Doucet's Plum Producer.
2 1/2 tablespoons soy sauce
1 tablespoon hot sesame oil
3 tablespoons sliced scallions

Preheat the oven to 400F.

Heat the oil slightly in a saute pan, add the garlic and ginger, and cook over moderate heat until aromatic, about 5 minutes. Reserve and cool.

Whisk the eggs in a large bowl just to combine (don't create a lot of foam). Stir in the stock and 1 teaspoon of the salt.

Combine the tomatoes with the reserved garlic and ginger and season with the remaining teaspoon of salt. Divide the tomato mixture evenly among eight 8-ounce ovenproof cups or ramekins. Pour the egg and stock mixture over the tomatoes.

Cover each cup loosely with foil. Place them in a baking dish and fill the dish halfway up with boiling water to create a hot-water bath in the pre-heated oven, or use a steamer. Cook for 25 minutes or until the eggs are set (when the cup is shaken the egg should tremble slightly).

Garnish each with 1 teaspoon of soy sauce, 1/2 teaspoon of sesame oil, and a sprinkle of scallions.

Makes 8 servings.

This not some eggy thing but instead a heavenly variation on the Japanese soup 'chawan-mushi', a savory custard with [favorites] and vegetables. In this version, tomatoes complement the taste of the stock-enriched custard and yield a tomato soup like you've never had before. Can be served hot or chilled in lidded or heat-proof cups. Eat with a spoon and chopsticks.

Description: "Tomatoes"
Cuisine: "Japanese"
Source: "The Heirloom Tomato From Gardening to Table by Amy Goldman, Bloomsbury Press, 2008."
S(Formatted by Chupa Babi): "Aug 2008"
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Per Serving (excluding unknown items): 120 Calories; 9g Fat (64.0% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 930mg Sodium

Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat.