Matsutake mushrooms steamed
Although I didn't add them this time, adding ginkgo nuts or conger eel would make it even more delicious. I calculated the soup to be three times the amount, assuming one egg is 60cc. Please adjust the amount of soup depending on the size of the egg
How to make it
1
Combine the eggs, bouillon broth, and salt in a bowl, mix well, and strain
2
Gently wipe off any dirt from the matsutake mushrooms with a damp cloth and cut them into bite-sized pieces. Leave a handful for the sauce and divide the mushrooms equally among three bowls
3
Gently pour the strained egg mixture into a serving dish and steam for about 12 minutes
4
While the rice is steaming, make the sauce.
Shred the reserved matsutake mushrooms. Heat [A] in a pot, and once it boils, add the shredded matsutake mushrooms and water-dissolved potato starch to thicken.
5
Pour the sauce over the steamed chawanmushi and top with green onions and yuzu peel to complete the dish
3 ingredients
-
- Whole eggs
- 2
-
- Bouillon soup
- 360cc
-
- salt
- Small amount
-
- Matsutake mushrooms
- 1 bottle
-
[A]
- Bouillon soup
- 100cc
-
- salt
- Small amount
-
- soy sauce
- A few drops
-
- Water-soluble potato starch
- 3 tablespoons
-
- For finishing assatsuki
- Appropriate amount
-
- For finishing with yuzu peel
- Appropriate amount
[PR]
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