http://chibitofu.com/2012/04/steamed-duck-egg-custard/ Recipes, Rants, and Randomness Mon, 09 Apr 2012 05:59:12 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://chibitofu.com/2012/04/steamed-duck-egg-custard/comment-page-1/#comment-8235 Christine Mon, 09 Apr 2012 05:59:12 +0000 http://chibitofu.com/?p=178#comment-8235 Ah It should be regular cooking sake for the lobster, and mirin for the chicken stock. Also you can always just use chicken eggs instead of duck of course. The pastry on the side is a coconut muffin Mickie made – I like my sweets and savory together hehe.

]]> http://chibitofu.com/2012/04/steamed-duck-egg-custard/comment-page-1/#comment-8228 Erica S. Sun, 08 Apr 2012 22:13:21 +0000 http://chibitofu.com/?p=178#comment-8228 looks beautiful, and the recipe sounds so tasty! question: do you use the mirin both for cooking the lobster and for making the egg stock mixture, or do you use a different type of sake for the lobster part? also, what’s that cute-looking item (is it a biscuit of some sort?) next to your steamed chawan mushi in the bottom right picture? yay for posts on chibi tofu!!

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