Basic Chawanmushi
The deliciousness of chawanmushi is determined by the dashi stock. You can use commercially available white dashi stock by diluting it and substituting it. You can also add kamaboko fish cakes to your liking
How to make it
1
Cool the stock to room temperature and combine with the beaten eggs
2
Season the chicken with salt and mirin and place in a bowl
3
Add the kamaboko and thinly sliced shiitake mushrooms to a bowl and pour in the egg mixture
4
Place the containers in the pot, cover slightly and steam over low to medium heat
5
When you insert a bamboo skewer and a clear liquid comes out, add mitsuba on top
material
-
- egg
- 2
-
- Dashi kelp and bonito
- 1.5 cups
-
- Chicken thigh
- 4 bite-sized slices
-
- Shiitake
- 2
-
- Mitsuba
- Appropriate amount
-
- salt
- A little
-
- Mirin
- 1 tsp
[PR]
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