Oda Maki Mushi (Noodles in Custard)

Mrs. Yutaka Ozaki

• SERVINGS 6
• 1/3 cup dried shrimps
• 5 cups water
• 1 piece konbu, 5 inches
• 4 eggs
• 1/3 pkg. udon (noodles)
• 3 stalks green onion
• 1/2 kamaboko
• 2 sheets nori
• 6 dried mushrooms, soaked

Boil shrimps, water and konbu together for 20 to 25 minutes. Strain and cool slightly, and add 1/2 teaspoon gourmet powder, 3 1/2 teaspoons shoyu, 1 teaspoon salt. (Set aside 3/4 cup stock to cook mushrooms.)

Beat eggs, add seasoned stock, and stir until well blended. Strain into individual bowls containing udon, which has been boiled and drained, green onions cut in inch lengths, kamaboko sliced thin, mushrooms which have been soaked in water and cooked until tender in 3/4 cup stock.

Cover bowls and steam slowly until custard is set (30 to 40 minutes). Put small squares of toasted nori on custard just before serving.