Chawanmushi❤️

レシピ

材料・調味料 (4 人分)

4 eggs

2 cups Dashi (or you can use chicken stock)

2 tsp Tsuyu (soy sauce)

Dried seaweed (optional)

Bonito flakes (optional)

4 thin slices of Kamaboko (optional)

Chopped green onions

作り方

1: Whisk the eggs and Tsuyu or soy sauce until it is well combined.

2: Add Dashi or chicken stock into the egg mixture slowly while still whisking the eggs.

3: This step is optional, add in the dried seaweed and bonito flakes into the mixture, let it rest for a minute or two until the seaweed is fully hydrated.

4: Distribute the mixture equally into small bowls (I use ceramic chawanmushi bowls).

5: Using a steamer, steam the eggs for a few minutes until the color has changed to a pale white color.

6: Add in the green onions (or Kamaboko, mushrooms and etc it is optional for the topping) then close the lid of the steamer again for at least 4 minutes.

7: START NOMMING! ❤️❤️❤️

ポイント

Make sure the temperature of the heat is not too high, it should be on medium to low heat so that the egg would have a nice and smoother look.

You can throw in a bunch of other ingredients such as chicken, mushrooms, ginko seeds and etc. if you wish to put chicken in it, make sure you boil the chicken for at least a minute or two before it goes in! I didn't do this last time and turns out the chicken was undercooked on the inside 😲😲😲.