Japanese Style Tea Bowl Steamed Egg

Name: Japanese Style Tea Bowl Steamed Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 6 shrimp; Some Shiitake Mushrooms; Some salt; Some Chicken Bouillon Powder; Some sesame oil; Some Steamed Fish Soy Sauce

by Red Bean Kitchen

4.8 (1)

Favorite

3

Difficulty

Normal

Time

20m

Serving

2

Chawanmushi is Japanese-style steamed egg custard. Although they are all steamed egg custard, Japanese-style chawanmushi is somewhat different from ours in terms of seasoning and materials. It is a traditional Japanese non-flavored snack.
Although it is only a small tea set bowl, fresh seafood is placed in it. The taste is very smooth and tender, and it is extremely delicious. "

Ingredients

3 pcs Egg

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6 Shrimp
Some Shiitake Mushrooms
Some Salt

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Some Chicken Bouillon Powder

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Some Sesame Oil

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Some Steamed Fish Soy Sauce

Japanese Style Tea Bowl Steamed Egg

1. Prepare all the ingredients.

2. Wash and chop shiitake mushrooms.

3. Beat the eggs into the bowl.

4. Add salt and chicken essence and stir well.

5. Then add warm water and stir well.

6. Strain the egg liquid again.

7. Wrap it with plastic wrap and put it in a steamer to steam over a medium-to-small heat.

8. Steam for about 8-10 minutes. The egg mixture becomes semi-solidified and put in the shrimp and mushrooms.

9. Cover with plastic wrap and continue to steam the egg liquid to solidify (about 8-10 minutes). When eating, pour in sesame oil and a little steamed fish soy sauce.

Tips:
1. Be lighter when whipping eggs to prevent more air from entering the egg liquid.

2. It is best to add warm water, and the amount of water should be 2/3 of the amount of the tea bowl used.

3. The egg liquid should be filtered and then steamed. This is the most important thing, so that the egg custard will be smooth and tender.

4. The steamed egg custard should be wrapped in plastic wrap to prevent water vapor from entering the bowl. Use a medium or small fire as the fire.

5. Pay attention to the amount of water added. Generally, the ratio of egg to water is 1:2 or 1:3. If you like to eat tender, add more water, and if you like to eat old, add less water.