Ginger Miso Chawan Mushi (Steamed Egg Custard) In 10 Minutes Recipe by cookpad.japan
Cooking Instructions 1 Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed). 2 Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu). 3 Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture. 4 Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces. 5 Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete! 6 Please cover with plastic wrap when you're microwaving during Step 5. 7 It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous. 8 Topped with sesame oil and green onions. Try it if you like. 1 Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed). 1 Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed). 2 Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu). 2 Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu). 3 Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture. 3 Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture. 4 Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces. 4 Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces. 5 Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete! 5 Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete! 6 Please cover with plastic wrap when you're microwaving during Step 5. 6 Please cover with plastic wrap when you're microwaving during Step 5. 7 It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous. 7 It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous. 8 Topped with sesame oil and green onions. Try it if you like. 8 Topped with sesame oil and green onions. Try it if you like. 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 BBQ Citrus Chicken Breast Easy Chicken and Dumplings sunshine's meatball n beer sauce Pizza Mac Salad Street Taco Carnitas BBQ Citrus Chicken Breast Easy Chicken and Dumplings sunshine's meatball n beer sauce Pizza Mac Salad Street Taco Carnitas Apple and Onion Steaks with Wasabi Soy Sauce Spicy Alfredo Sauce Clams and Spaghetti Street Taco Carnitas Shephards Pie How to Maximize the Storage Time of a Kabocha Squash Ajvar Dry-Roasted Soy Beans Pickled in Balsamic Vinegar Rose Hip Tea for Summer Baked Tomato with Ruby Red Grapefruit Apple and Onion Steaks with Wasabi Soy Sauce Spicy Alfredo Sauce Clams and Spaghetti Street Taco Carnitas Shephards Pie How to Maximize the Storage Time of a Kabocha Squash Ajvar Dry-Roasted Soy Beans Pickled in Balsamic Vinegar Rose Hip Tea for Summer Baked Tomato with Ruby Red Grapefruit