Chawanmushi

Name: Chawanmushi
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 pcs egg; 4 Fresh shell; 4 shrimp; 1 piece Sea cucumber (water immersion); a little Matsutake; 1.5 tablespoons Cooking Wine; a little salt; a little shallot; 180g water

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

The method of chawanmushi is no different from ordinary steamed eggs, except that the container uses a small teacup, because most Japanese cuisine is a meal for one person. Furthermore, its flavor contains a "Japanese style" taste, that is, it contains Japanese bonito broth, which seems to be light, but has a deep taste. The seafood and matsutake I used today are steamed eggs. They are delicious!

Ingredients

2 pcs Egg
4 Fresh Shell
4 Shrimp
1 piece Sea Cucumber (water Immersion)
a little Matsutake
1.5 tablespoons Cooking Wine
a little Salt
a little Shallot
180g Water

Chawanmushi

1. Prepared ingredients

2. Wash the matsutake after soaking and cut into small cubes

3. Marinate the soaked sea cucumbers, shrimps and fresh shells with some cooking wine for a while

4. Add some cooking wine to the egg

5. Add some salt and beat evenly, you can add more, because the egg liquid needs to be mixed with water

6. Mix the egg liquid with water, according to the ratio of egg to water 1:2 (best if there is broth)

7. Stir well

8. Put the ingredients into the stewing pot

9. Strain the egg liquid with a sieve and pour it in

10. Ready, you can put a plastic wrap on it

11. Boil the water in the pot, put the stew in the steamer, and steam for 10-15 minutes. The time depends on the container. Mine took 15 minutes.

12. After steaming until the egg liquid is solidified, add shrimps, sea cucumbers, etc. to decorate, and then steam them together. When eating, you can top with light soy sauce and sesame oil.