1. Many of my friends make chawanmushi which tastes wrong because they don’t use bonito broth. If you have time at home, I recommend using your own bonito broth. If you don’t have time, use bonito powder instead.
2. Re-boil the bonito meal with warm water
3. Stir evenly, good bonito meal will have sediment, so don’t worry. Set aside to cool.
4. Fish plate, shiitake mushrooms, sliced. Shell the shrimp. I don’t have any shrimps, so I use crab sticks instead. Count the peas.
5. Beat the eggs well, add 1.5 times the bonito broth, continue to beat well.
6. Put the other ingredients except the fish plate into the bowl
7. Add water to the steamer to prepare for ignition
8. Sieve the egg liquid and pour it into a bowl, evenly
9. Shiitake mushrooms will rise due to the weight, and they will have a sense of hierarchy when they are eaten. I prefer Shiitake mushrooms so I put more, just a normal one.
10. Boil the water in the steamer
11. Put it in the tea bowl, the tea bowl must be covered with a lid, the whole eggs will be smooth, if there is no lid, please add plastic wrap
12. When steaming for 5 minutes, open the fish plate and the fish plate will not sink.
13. After adding the fish plate, change the heat to low and steam for another 3-5 minutes.
14. Spicy Japanese tea bowl steamed out of the pot
