Foolproof Basic Chawanmushi Recipe by cookpad.japan
Foolproof Basic Chawanmushi Cooking Instructions 1 Rehydrate the dried shiitake mushrooms. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake. 2 Devein the shrimps, then boil them and remove the shells. Blanch the mitsuba and tie the stems together in a knot. 3 In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock. Add the ★ seasoning. Let it cool down. 4 Break the eggs into a bowl and beat gently without creating bubbles. Add the dashi made in Step 3 and mix. Strain the mixture. 5 Put the chicken, kamaboko, and shiitake mushrooms into the bowls. Add the egg mixture until the bowls are about 60% full. 6 Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer. 7 First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes. 8 Remove the lids from the bowls and place the mitsuba and shrimp on top. Return the lids and leave for about a minute. 1 Rehydrate the dried shiitake mushrooms. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake. 1 Rehydrate the dried shiitake mushrooms. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake. 2 Devein the shrimps, then boil them and remove the shells. Blanch the mitsuba and tie the stems together in a knot. 2 Devein the shrimps, then boil them and remove the shells. Blanch the mitsuba and tie the stems together in a knot. 3 In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock. Add the ★ seasoning. Let it cool down. 3 In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock. Add the ★ seasoning. Let it cool down. 4 Break the eggs into a bowl and beat gently without creating bubbles. Add the dashi made in Step 3 and mix. Strain the mixture. 4 Break the eggs into a bowl and beat gently without creating bubbles. Add the dashi made in Step 3 and mix. Strain the mixture. 5 Put the chicken, kamaboko, and shiitake mushrooms into the bowls. Add the egg mixture until the bowls are about 60% full. 5 Put the chicken, kamaboko, and shiitake mushrooms into the bowls. Add the egg mixture until the bowls are about 60% full. 6 Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer. 6 Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer. 7 First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes. 7 First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes. 8 Remove the lids from the bowls and place the mitsuba and shrimp on top. Return the lids and leave for about a minute. 8 Remove the lids from the bowls and place the mitsuba and shrimp on top. Return the lids and leave for about a minute. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesey hammy hashbrown casserole! Japanese Onion Soup Brides Icing.. Chocolate Icing Fill em Chili Cheesey hammy hashbrown casserole! Japanese Onion Soup Brides Icing.. Chocolate Icing Fill em Chili 3-Minute Carrot Cubes with Cheese Easy Shrimp and Asparagus Salad Spring Rolls Easy Homemade Quiche Japanese-seasoned Chicken Sausage Veggie-packed Minestrone Soup Stir Fried Natto and Chopped Udon Noodles with Sesame Oil Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Easy Siumai in a Frying Pan Rich Creamy Oyster Pasta Reese's Peanut Butter Cup Cookies 3-Minute Carrot Cubes with Cheese Easy Shrimp and Asparagus Salad Spring Rolls Easy Homemade Quiche Japanese-seasoned Chicken Sausage Veggie-packed Minestrone Soup Stir Fried Natto and Chopped Udon Noodles with Sesame Oil Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Easy Siumai in a Frying Pan Rich Creamy Oyster Pasta Reese's Peanut Butter Cup Cookies