Japanese Homestyle Cooking. Susie Donald

for another 15 minutes, until a knife comes out clean when inserted in the custard. Remove the custard cups from the steamer, garnish with the lemon zest, and serve immediately.

      Serves 4

      Preparation time: 15 mins

      Cooking time: 15 mins

      Classic Miso Soup with Vegetables

      1 cup (125 g) daikon, peeled and sliced

      4 cups (1 liter) Basic Dashi Soup Stock (page 12) or 2 teaspoons instant dashi granules dissolved in 4 cups (1 liter) boiling water

      3 tablespoons miso

      8 green beans, cut into lengths

      1 teaspoon soy sauce (optional)

      1 Slice the daikon lengthwise into quarters, then into 1/8-in (3-mm) slices as shown below.

      2 Place the daikon and dashi stock in a saucepan over medium heat and cook until the daikon softens, about 2 minutes.

      3 Place the miso in a small bowl and ladle some of the hot dashi stock over it. Stir with a wooden spoon until the miso is dissolved, and pour the dissolved miso into the soup.

      4 Stir in the beans and soy sauce, then bring the soup to a boil and immediately remove from the heat. Ladle the soup into 4 bowls and serve.

      Serves 4

      Preparation time: 5 mins

      Cooking time: 5 mins

      Cut the daikon in quarters, lengthwise, then slice into 1/8-in (3-mm) thickness.

      Cut the green beans into lengths.

      Stir the miso and dashi stock with a wooden spoon until the miso is well dissolved.

      Stir in the beans and soy sauce, then bring to a boil and remove from the heat.

      Clear Soup with Shrimp

      4 cups (1 liter) Basic Dashi Soup Stock (page 12) or 2 teaspoons instant dashi granules dissolved in 4 cups (1 liter) boiling water

      8 medium shrimp, peeled and deveined, tails intact

      2 okra (ladies’ fingers), cut into thin slices

      1 teaspoon soy sauce

      Zest of ¼ lemon, finely grated, to garnish