0 Failed Super Slippery Tea Bowl Steamed

Name: 0 Failed Super Slippery Tea Bowl Steamed
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 2 pcs Fresh shrimp; 3g corn kernels; 1g Shiitake mushroom slices; 150ml Bonito broth; 50ml Shimizu; 1 tablespoon Kelp soy sauce; 1 tablespoon Mirin wine; a little shallot

by Xiaoyuan Review

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

★★★★★
Xiaoyuan Review
Menu
Chawan steamed (ちゃわんむし), Japanese steamed eggs, a kind of Japanese snacks. Chawan is a Japanese kanji, that is, the meaning of tea cup. Chawan steaming sounds tedious, but it is actually Japanese stewed eggs.
Chawanmushi is very famous in Japan, and it is one of the favorite dishes for women and children in Japanese cuisine. It is a romantic work that reflects the housewife's feel and artistic talent, and it is easy to make at home.

★★★★★
Creative index tea bowl steaming

Ingredients

3 pcs Egg
2 pcs Fresh Shrimp
3g Corn Kernels
1g Shiitake Mushroom Slices
150ml Bonito Broth
50ml Shimizu
1 tablespoon Kelp Soy Sauce
1 tablespoon Mirin Wine
a little Shallot

0 Failed Super Slippery Tea Bowl Steamed

1. Eggs, fresh shrimps, corn, shiitake bonito broth, kombu soy sauce, mirin, spring onions, water

0 Failed Super Slippery Tea Bowl Steamed recipe

2. Fresh shrimps change color over water and remove

3. Beat in 3 eggs

4. Pour in a spoonful of kelp soy sauce, a spoonful of mirin, 150ml bonito stock, and 50ml water

5. Stir well and set aside

6. Sieving to remove impurities

7. Pour into the tea bowl and steam, transfer to the steamer, and steam for 8 minutes

8. Slice shiitake mushrooms for later use

9. Open the pot and add sliced shiitake mushrooms, shrimps, and corn kernels

10. Turn the lid off and steam on low heat for 5 minutes

11. Sprinkle with chopped green onion at the end

12. The beautiful and delicious chawanmushi is complete~!

Tips:
1. If you don't have bonito broth, you can use regular broth instead.
2. The custard must be filtered with a sieve to filter out the small bubbles to make the surface smooth and tender.
3. Finally, to judge whether the custard is steamed, you can use a small toothpick to insert it in the middle part, generally anhydrous liquid state is sufficient.
4. When steaming eggs, it is necessary to turn the heat to low to avoid the honeycomb-like smoothness of the custard.