Chawan Mushi (Our Family's Golden Ratio) Recipe by cookpad.japan
Cooking Instructions 1 If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day. 2 Make dashi stock. Put 1 and 1/2 tablespoons of dashi powder in a bowl. Pour in hot water to make 600 ml of dashi stock. 3 Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir. Try not to make bubbles. 4 Put the egg mixture from Step 3 through a sieve. 5 Some egg white will not get through the sieve but do not add to the strained mixture. (Use it to make a dashimaki-omelet.) 6 Add salt and soy sauce to Step 5 egg mixture. Do not make bubbles when stirring. 7 Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach). 8 Pour in the egg mixture from Step 6 into the cups from Step 7. Remove any bubbles floating on the surface carefully. 9 Arrange the dishes onto a steamer. Put the steamer on the heat (over a high heat at first). 10 About 5 minutes after the steam starts to rise the surface sets. Turn the heat to low to medium. 11 Steam for a further 5 to 10 minutes. When you insert the skewer and clear soup comes up it is done. 12 Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous. You can remove the lid to check how it goes. 1 If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day. 1 If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day. 2 Make dashi stock. Put 1 and 1/2 tablespoons of dashi powder in a bowl. Pour in hot water to make 600 ml of dashi stock. 2 Make dashi stock. Put 1 and 1/2 tablespoons of dashi powder in a bowl. Pour in hot water to make 600 ml of dashi stock. 3 Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir. Try not to make bubbles. 3 Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir. Try not to make bubbles. 4 Put the egg mixture from Step 3 through a sieve. 4 Put the egg mixture from Step 3 through a sieve. 5 Some egg white will not get through the sieve but do not add to the strained mixture. (Use it to make a dashimaki-omelet.) 5 Some egg white will not get through the sieve but do not add to the strained mixture. (Use it to make a dashimaki-omelet.) 6 Add salt and soy sauce to Step 5 egg mixture. Do not make bubbles when stirring. 6 Add salt and soy sauce to Step 5 egg mixture. Do not make bubbles when stirring. 7 Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach). 7 Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach). 8 Pour in the egg mixture from Step 6 into the cups from Step 7. Remove any bubbles floating on the surface carefully. 8 Pour in the egg mixture from Step 6 into the cups from Step 7. Remove any bubbles floating on the surface carefully. 9 Arrange the dishes onto a steamer. Put the steamer on the heat (over a high heat at first). 9 Arrange the dishes onto a steamer. Put the steamer on the heat (over a high heat at first). 10 About 5 minutes after the steam starts to rise the surface sets. Turn the heat to low to medium. 10 About 5 minutes after the steam starts to rise the surface sets. Turn the heat to low to medium. 11 Steam for a further 5 to 10 minutes. When you insert the skewer and clear soup comes up it is done. 11 Steam for a further 5 to 10 minutes. When you insert the skewer and clear soup comes up it is done. 12 Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous. You can remove the lid to check how it goes. 12 Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous. You can remove the lid to check how it goes. 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