Tomato Chawanmushi
This chawanmushi uses clear tomato extract for a refreshing taste. If you heat it too quickly when steaming, it will easily become stale, so it's important to heat it over low heat
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Prepare the tomato extract. Remove the stems from the tomatoes and blend them in a blender until pureed. Place on a strainer lined with a cloth and place in the refrigerator for about two days. This will separate into tomato puree and clear tomato extract. It's easiest to make if you use about 800g of tomatoes
2
Combine the beaten eggs and bonito stock and strain through a strainer
3
Add the tomato extract and light soy sauce to [2], mix quickly, then pour into a serving dish and steam in a steamer for about 7 minutes. For a neater finish, use a lighter to remove any bubbles on the surface before steaming
4
Once steamed, top with the remaining tomato paste from step (1) to taste
Ingredients for 2 people
-
- Tomato extract
- 50cc
-
- Beat egg
- 50cc
-
- Bonito dashi
- 50cc
-
- Light soy sauce
- 1/3 tsp
[PR]
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