Chawanmushi (茶蒸 蒸 し)

Ingredients for Chawanmushi (茶蒸 蒸 し)

Instructions for Chawanmushi (茶蒸 蒸 し)

To prepare the Chawanmushi (茶蒸 蒸 し) recipe, please follow these instructions:

Take the big egg and knock it out a bowl, whip it, but not so there are too many bubbles.

Take a little of the water into a small bowl, and Dashi came in the small bowl, along with the water. Heat it in the microwave until the dashi is dissolved. Pour it back into the water bowl. Add Sake, Soy, and Salt. Mix well and mix it with the egg. Pour the egg mixture through a sieve to see the lumps.

Cut chicken meat into a bowl of rice (so they are grabbed with chopsticks).
Spice them with a little Sake and Soy sauce.
Prepare the prawns by cutting a cut along their backs and season them with Sake and Soya.

Cut the stem of the Shiitake mushrooms and sharpen the hat over the middle.

Take your camaboko and cut it into ½ cm thick slices (4 pieces).

Cut your Mitsuba in half and chop it mid-fine (but not as you chop almond parsley)

Pour the water from Ginna and boil in warm water for 2 minutes.

Step the chicken meat until it is golden brown and pour them into a bowl.

Find a small bowl and add;
Chicken.
2 pcs Kamaboko.
2-3 Ginnan.
1 shiitake.
And a shrimp.

Pour egg mix over the filling, see it all.

Place the dishes in a rice cooker (where you steam them) or a water bath. They must now be steamed at high heat for 1 minute. Put the heat to low again and steam for 10 minutes.

Insert a stick into the mixture. If it is okay and there is clear liquid, then it is ready for serving. To add Mitsuba.

Welcome: D

tips:
Some of these things can be difficult to get hold of. But many of them can be purchased online, or at a local Assiatic market / store.