steamed egg custard (Chawanmushi)
Servings
Prep Time
2
cups
10
min
Cook Time
30
min
Servings
Prep Time
2
cups
10
min
Cook Time
30
min
Ingredients
1
egg
A
200
ml
dashi
1/3
tsp
salt
1/3
tsp
light soy sauce
(Usukuchi soy saurce)
1/3
tsp
mirin
B
30
g
chicken breast meat
2 bite size pieces
1/2
tsp
soy sauce
Dark soy sauce(Koikuchi soy saurce)
C
2
small shrimp
2 bite size pieces
2
slice
shiitake mashroom
2
slice
kamaboko
Instructions
in a large bowl, mix eggs
Add A(dashi, salt, light soy saurce, mirin) and mix well. Strain it a sieve
In each of 2 small cups , mix chicken pieces with 1/2 soy sauce
Slice shiitake mashroom and kamaboko
put C(small shrimp,shiitake mashroom,kamaboko) into each of 2 small cups
Pour egg mixture over them to fill a cup. cover a cup with the lid or a plastic wrap
Steam at high heat for 1 minutes and then weak heat for 20 minutes
Take the cups out from the steamer