entrée,
[ Ingredients ]
Seasonings
[ Method ]
1 In a small bowl, combine dried shiitake and water. Let it soak for 15 minutes. When shiitake becomes soft, thinly slice it. Keep the mushroom stock.
2 Put the stock from Step 1 into a measuring cup, and then fill with dashi stock until you have 1/2 cup of liquid.
3 Cut chicken into small cubes so that they will cook faster. Marinate chicken in sake for 15 minutes.
point >> Sake can help getting rid of meaty taste and smell
4 Whisk the egg in a medium bowl. Add Seasonings and dashi mixture from Step 2 and mix well.
5 Then strain the mixture through a sieve into another bowl.
6 Start boiling water. The amount of water should cover 1/2 of chawanmushi cup. When boiling, reduce the heat to the LOWEST heat.
7 Divide all the ingredients into 2 cups. The colorful ingredients should be near the top of the cup.
point >> The night I cooked I doubled the ingredients, so you will see 4 cups were prepared.
8 Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed so it will look nicer when cooked. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).
point >> To avoid creating bubbles, I run through the sieve when I pour the egg mixture into the cup.
9 Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.
{ Recipe } Chawanmushi 茶碗蒸し
Egg is such an amazing ingredient. No matter how you cook it, it still tastes nice (unless you really screwed up). Egg drop soup, quiche, hard boiled egg, scrambled egg, the list is just never end. Among all the egg dishes, chawanmushi is the first come to my mind, if you ask me what my favourite egg dish is. It is silky smooth like tofu. It has plenty of variations. It goes perfectly with shiitake mushroom, enoki mushroom, crab sticks, ginko etc. A good chawanmushi will just melt when you put a spoonful in your mouth. Just by thinking of it makes me feel like to cook some tonight...
What is your favourite egg dish?
What is your favourite egg dish?
Chawanmushi
| 2 | dried shiitake mushrooms |
| 3 | Tbsp. water - or enough to cover the mushroom |
| 1/2 | cup dashi stock - I used the powder one |
| 1 | chicken thigh |
| 1/2 | tbsp. sake |
| 1 | seafood stick |
| 1 | large egg |
| 1/3 | pack enoki mushrooms |
| 6 | thinly slices fish ball |
| 4 | coriander leaves for garnish |
| 1/2 | tsp. mirin |
| 1/4 | tsp. salt |
| 1/4 | tsp. soy sauce |
[ Method ]
1 In a small bowl, combine dried shiitake and water. Let it soak for 15 minutes. When shiitake becomes soft, thinly slice it. Keep the mushroom stock.
3 Cut chicken into small cubes so that they will cook faster. Marinate chicken in sake for 15 minutes.
point >> Sake can help getting rid of meaty taste and smell
4 Whisk the egg in a medium bowl. Add Seasonings and dashi mixture from Step 2 and mix well.
7 Divide all the ingredients into 2 cups. The colorful ingredients should be near the top of the cup.
point >> The night I cooked I doubled the ingredients, so you will see 4 cups were prepared.
8 Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed so it will look nicer when cooked. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).
point >> To avoid creating bubbles, I run through the sieve when I pour the egg mixture into the cup.
9 Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original site: Just One Cookbook.
- The point below each step is either my experience or extra information from the original recipe. Hope it can help you to understand the step better :)
HOMEMADE IS ALWAYS THE BEST
♥ BON APPÉTIT ♥
HAPPYPEAREATS
X
OH wait! please don't forget to follow us on facebook for more updated and exciting adventures about HPE.
We don't want you to miss out! :D
0 comments: