Chawanmushi - Steamed Egg (Japanese style) Recipe
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Category: |
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Ingredients: |
Ingredients: 4 eggs
3 c stock (chicken, fish, or mushroom)
1 T mirin (sweet rice wine)
3 t soy sauce
1 2/3 t salt
1 or 2 shiitake mushroom, sliced
parsley or finely chopped green onions for garnish
six bowls or teacups that can hold 6 ounces and can be placed in a microwave, steamer, OR oven.
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Directions: |
Directions:Beat the eggs in a bowl until smooth
Mix together the stock, mirin, soy sauce, and salt in another bowl. Whisk the beaten eggs into the stock mixture and stir until well combined.
Divide the mushrooms equally among the six serving bowls. Pour the egg mixture into each of the bowls equally (approximately 3/4 c each).
Use one of the following methods to cook:
Steam: Place bowls in a prepared steamer. Steam on medium for two minutes, then steam on low for ten minutes, or until egg is firm but soft and silky like tofu.
Microwave: cook on medium for five minutes, cook on high for four minutes. Cooking times will vary depending on the microwave. Eggs are done when it is firm but soft and silky like tofu.
Bake: Preheat oven to 350ºF
cover each bowl with aluminum foil, place on a pan with ~1.5 inches of water. Bake in the water bath for about 45-50 minutes. Egg will be firm but soft and silky like tofu. |
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Notes: |
Personal
Notes: Other items that can be added:
deveined, shelled shrimp
blanched spinach
Japanese fish cake (kamaboko)
imitation crab
strips of cooked chicken breast
corn kernels
baby corn
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