Basic chawanmushi
The deliciousness of chawanmushi is determined by the dashi. You can also dilute commercially available white soup stock and use it as a substitute. You can add kamaboko if you like.
How to make it
1
Let the dashi stock cool to room temperature and combine with the beaten eggs and rub.
2
Season the chicken with salt and mirin and put it in a bowl.
3
Add kamaboko and thinly sliced shiitake mushrooms to a dish and pour in the egg mixture.
4
Arrange the dishes in a pot, shift the lid slightly and steam over low to medium heat.
5
Put a bamboo skewer and place the clear juice on top.
material
-
- egg
- 2
-
- Dashi kelp and katsuo
- 1.5 cups
-
- Chicken thigh
- 4 bite-sized pieces
-
- Shiitake
- 2
-
- Mitsuba
- Appropriate amount
-
- salt
- A little
-
- Mirin
- 1 tsp
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