Chawanmushi
Chawanmushi, the familiar face egg in a Japanese set meal. I’ve just learned to make them at home, and they are so easy! The hardest part would have to be steaming them in the right temperature for the silky smooth surface though, or they will turn wrinkly and ugly.
I got the ingredients and instruction from another site. Since they turn out well, this recipe is a keeper!
The ingredients contain some of Japanese-y stuffs, so I just omitted the things that I don’t have and concentrate on getting the right texture. So mine is more of like, a steamed egg in teacups.
Ingredients:
4 eggs
2 cups dashi soup stock (I used water instead)
3/4 tsp salt
1 tbsp soy sauce
1 tsp sugar
1 tsp sake
1 chicken thigh (you can also use deveined shrimps instead)
4 shiitake mushrooms
1 oz mitsuba (trefoil) (I don’t have any)
2 oz. kamaboko fish cakes ( I don’t have any, too!)
Instructions:
Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. Try not to bubble the eggs. Add dashi soup stock, soy sauce, salt, sake, and sugar in the bowl. Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup and fill each cup to the third-forths. Place mitsuba on top of each cup. Cover the cups with lids or use aluminun foil or plastic wrap if you don’t have lids, like what I did in the picture.
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