We are making Chawanmushi with various kinds of fillings. The excellent dashi broth brings out the flavor of the ingredients.
Please leave a 5 star rating if you like the recipe! 🙂
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Egg Mixture
1 Egg large-size 170 ml Water 1/2 tsp Bonito Dashi Stock Powder (Granulated) 1/2 tsp Sake 1/2 tsp Usukuchi Soy Sauce saltier and lighter in color than regular soy sauce 1/4 tsp Salt
Fillings
50 g Chicken 2 Shrimp 2 Shiitake Mushrooms 4 slices Kamaboko Fish Cake 4 Ginkgo Nuts (Ginnan) packaged Mitsuba Parsley Sake for seasoning Usukuchi Soy Sauce for seasoning
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's make the egg mixture. Crack the egg in a bowl. Beat the egg with chopsticks but avoid making foam.
- Add granulated bonito dashi to water. Warm up the water in a microwave.
- Dissolve the granulated dashi thoroughly. Add the dissolved dashi to the rest of the water.
- Add the sake, usukuchi soy sauce and salt. Mix it well.
- Add the seasoned dashi stock to the beaten egg and stir lightly.
- Strain the egg mixture with a mesh strainer.
- Let's cut the ingredients for chawanmushi. Cut the chicken into bite-size pieces.
- Season it with sake and usukuchi soy sauce.
- Rub the seasonings into the chicken meat.
- Let's remove the shrimp's sand vein. Make a cut along the back of the shrimp, extracting the sand vein.
- Season it with sake and usukuchi soy sauce.
- Rub the seasonings into the shrimps.
- Chop off the stem of the shiitake mushroom. Make a cut on the cap and tear it in half.
- Remove the outer wrap from kamaboko fish cake. Strip the inner wrap halfway.
- Make a cut along the base of kamaboko.
- Slice it into 7~8 mm (0.3") slices.
- Cut the mitsuba parsley in half. Chop it into 3 cm (1.2") pieces.
- Open the can of ginnan, ginkgo nuts.
- Strain ginnan with a mesh strainer.
- Immerse the ginnan in a pot of boiling water and turn off the burner.
- Let the ginnan sit to cool in the pot.
- Let's cook the chicken pieces. Saute the chicken in a pan.
- Flip the pieces over and brown the surface.
- When both sides of the chicken become golden brown, transfer them to a small bowl.
- Let's place the fillings in a cup.
- Add the chicken meat, kamaboko, ginnan, shiitake and shrimp.
- Gently pour the egg mixture over the fillings and fill the cup.
- Let's steam chawanmushi! When a steamer is ready, turn off the burner to avoid burning yourself. Gently place the cups in the steamer and immediately turn on the burner.
- Placing a lid wrapped with a kitchen towel will keep the drips from dropping into the cups.
- Sticking a chopstick under the lid will prevent the temperature from going too high and the texture of chawanmushi will become smooth.
- Steam it on high heat for 1 minute. Then, reduce the heat to the lowest possible heat and steam it for 10 more minutes.
- Pierce the egg mixture with a bamboo skewer. If the broth is clear, the chawanmushi is ready to serve.
- Carefully remove the cups. Garnish with the chopped mitsuba parsley.
- Place a lid on each cup.
Recipe Notes
Enjoy the various ingredients, shrimp, chicken, shiitake, kamaboko, ginnan and mitsuba along with the savory egg custard.
This recipe can be enjoyed either hot or cold.
