Matsutake mushrooms steamed
I didn't put it in this time, but adding ginkgo or harmony would make it even more delicious. It is made as a 60cc egg, using three times the amount of soup. Depending on the size of the egg, adjust the amount of soup.
How to make it
1
Combine the eggs, bouillon soup and salt in a bowl, mix well and strain.
2
Gently remove any dirt from the matsutake mushrooms using a coated cloth and cut them into pieces that are easy to eat. Leave one matsutake mushroom for the bean paste and divide it into 3 bowls equally.
3
Gently pour the strained egg mixture into a bowl and steam for about 12 minutes.
4
Make bean paste while it's steamed.
Shredded the remaining matsutake mushrooms. Heat [A] in a pot, and when it boils, add shredded matsutake mushrooms and water-soluble potato starch to thicken them.
5
Sprinkle the steamed chawanmushi with bean paste and topped with assatsuki and yuzu skin to make it.
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 yuzu leather
- Appropriate amount
[PR]
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