Japanese Style Chawanmushi

Name: Japanese Style Chawanmushi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 egg; 1/4 teaspoon Soy sauce; 2-3 times the egg water; 4 Fresh shrimp; 1/8 teaspoon salt

by Lingling

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Japanese style chawanmushi can also be said to be seafood steamed egg, usually steamed with clams and shrimps, and finally garnished with fish roe, but these two celestial clams are not very fresh, so they are not put, they used crab sticks instead, I believe many have eaten Japanese cuisine is no stranger to this dish, it has a smooth texture and a strong flavor, which really gives a good impression, and its preparation is simple, and it is easy to succeed."

Ingredients

1 Egg
1/4 teaspoon Soy Sauce
2-3 times the egg Water
4 Fresh Shrimp
1/8 teaspoon Salt

Japanese Style Chawanmushi

1. Beat the eggs into the empty bowl,

2. Whisk the eggs evenly, add warm water twice to three times the volume of the egg, (about 50 degrees is the best, if you don’t have a thermometer, you can put a bowl of water in the oven at 50 degrees for a few minutes)

3. Whipped evenly,

4. Add light soy sauce and salt,

5. Sift the egg liquid,

6. Put it into a small bowl, (seven or eighty minutes full is fine,)

7. Cover with plastic wrap, (to prevent excessive moisture from entering when steaming,)

8. Steam for about 6 minutes, open the plastic wrap and put in the shelled shrimp and crab fillet.

9. Steam it for about 5 minutes. (For those who are not familiar with it, you can also insert the egg with a toothpick. If it is not cooked, water will come out, but if it is cooked, it will not.

10. The Japanese-style chawanmushi is ready,

Tips:
The ratio of steaming with water in a Japanese-style chawan is 2-3 times that of eggs. If there is too much water, the steamed eggs will be more tender, but it is not the chawan steaming and losing its unique Q-bomb feeling, so this ratio must not be taken lightly. change,