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Recipe: Chawanmushi (Japanese Steamed Egg Custard/茶碗蒸し)
4 medium shrimp
4 gingko nuts (optional)
2 inch carrot
3 oz chicken breast
1 teaspoon sake
1 teaspoon soy sauce
2 fresh shiitake mushrooms (thinly sliced, stalks discarded)
For the custard:
3 extra large eggs, beaten
2 cups water*
1/2 teaspoon dashi-no-moto (or equal amount of dashi stock)*
1 tablespoon sake
1 tablespoon soy sauce
1/2 teaspoon salt
*: Ratio of eggs to dashi stock/water is 1:3. The above measurement of water is for reference only.
Blanch prawns and set aside. Cut the carrot slices into maple leaf shapes. Blanch in salt water and drain. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. Bring a steamer to boil and then set the heat to very low.
Divide the chicken, shiitake, prawns and carrots among four ramekins. Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it’s done.