HOMERecipe:Tomato Chawanmushi (Steamed Egg Custard)

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.

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: 15 minutes

Excluding preparation time for tomato extract

modified recipe0posts

How to make it

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

Combine the beaten eggs and bonito stock and strain through a strainer

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