HOME Recipe Mozuku and Cheese Chawan-Stew

Mozuku and cheese steamed chawanmushi

It's an unexpected combination, but the unique chewy texture of the mozuku and the mellow cheese match up, making it very delicious.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Egg dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 10 minutes

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How to make it

Mix the eggs and bonito soup stock well and strain them.

Put half of the mozzarella cheese in a bowl and pour half of the egg mixture. Make another dish the same way.

Steam for 12 minutes and it's finished.

2 ingredients

Whole eggs

1 piece
Bonito dashi

150cc
Salt-brewed mozuku with salt removed

40g
Mozzarella cheese

40g

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