Steamed Egg Custard 74kcal / per person
|category||Egg/TofuSee the Related Food Category Page|
|cooking time||40 minutes|
|comment||A steamed egg dish that is sometimes served instead of suimono (light, thin soup).|
|image||The umami flavor of ingredients and the mellow dashi-infused egg are sublime.|
|Eggs||1 and 1/2|
|(A) Dashi soup stock||1 cup|
|(A) Light soy sauce||1/3 tsp|
|(A) Salt||1/4 tsp|
|Boneless chicken thigh, skinless||20 g|
|Fresh shiitake mushrooms||10 g|
|Kamaboko (mashed steamed fish)
Kamaboko is not essential, if not available.
Cut the chicken thigh into small bite-sized pieces. Remove the stems of the shiitake and cut into quarters.
Beat the eggs in a bowl and add the (A) ingredients. Mix and then strain the mixture. Place the chicken, kamaboko, and shiitake in cups and pour in the egg mixture.
|technique||To make smooth chawan-mushi (steamed egg custard), pour the egg mixture slowly into cups to avoid forming bubbles. Maintain an even heat and do not overcook as over-steaming causes bubbles.|