Today, we’re gonna share a brilliant egg recipe with you. You will learn how to make it with just simple ingredients. You might think that steam egg is easy to make but if you mess up a single step, you’ll end up with a rough and tasteless custard.
A few days ago, we saw a travel program on TV, it introduced a Japanese dish called Chawanmushi. It uses a lot of fresh seafood and fresh eggs to make a pretty simple dish that use as a starter in a dinner. It looks very tasty and we wanted to try making that at home.
Do you know that we only use fresh ingredients? Fresh ingredients has their own aroma, the flavor will be lost after leaving them overnight. There’s no going back after you left them overnight, the aroma lost!
If you’re still with us, here are the recipes.
Chawanmushi Recipe (yields: 2 serving)
Eggs 2 pcs
Dashi stock 290ml
Ginkgo nuts 2 pcs
Kamaboko(Japanese fish cake) 2 slices
Shrimps 2 pcs
Janpanese soy sauce 1 tsp
Mirin 1 tsp
Sea salt 1/4 tsp
Firstly, we gather all of the ingredients and set aside.
Then, we pour the Japanese soy sauce, sea salt and mirin into the eggs. We whisk them gently until uniform.
After all, we sieve the egg mixture until we have a liquid egg solution.
Then, we mix the Dashi stock into the egg mixture. We also prepare our Japanese style cup on the side to make the Chawanmushi.
Furthermore, we put the mushrooms, fish cake, shrimp and gingko nut in our cup to prepare for steaming them.
After that, we pour the egg solution into our cup fill with ingredients.
After boiling the water in a large pot, we place our cup filled with egg custard on the rack and cover the cup with kitchen paper and a lid to prevent it from getting old and rough Chawanmushi.
Da Da!! We top our egg custard with a piece of sea urchin grilled shrimp. As you can see, the custard is extremely smooth!
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