Chawan-mushi (Our Family's Golden Ratio)

Name: Chawan-mushi (Our Family's Golden Ratio)
Yield: 4 servings
Cuisine: American
Ingredients: 3 Eggs; 600 ml Dashi stock; 1/2 tsp Salt; 1 tsp Soy sauce; 1 of your choice <Toppings>

cookpad.japan @cookpad_jp

This recipe was given to me by my mother. My mother used to make dashi stock with real bonito flakes but I cheated by using dashi powder.

I use dried shiitake mushrooms as a topping but you can use anything you like. When you use them use the soaking water to add to the dashi stock.
I use dashi powder to make dashi stock but use bonito flakes for a better result. Recipe by Nacchi sencho

This recipe was given to me by my mother. My mother used to make dashi stock with real bonito flakes but I cheated by using dashi powder.

cookpad.japan @cookpad_jp

This recipe was given to me by my mother. My mother used to make dashi stock with real bonito flakes but I cheated by using dashi powder.

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Ingredients

4 servings

3Eggs
600 mlDashi stock
(Mix 1 and 1/2 tablespoon of dashi powder and hot water to make 600 ml of dashi stock)
1/2 tspSalt
1 tspSoy sauce
1of your choice

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Steps

1

If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day.
2

Make dashi stock. Put 1 and 1/2 tablespoons of dashi powder in a bowl. Pour in hot water to make 600 ml of dashi stock.
3

Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir. Try not to make bubbles.
4

Put the egg mixture from Step 3 through a sieve.
5

Some egg white will not get through the sieve but do not add to the strained mixture. (Use it to make a dashimaki-omelet.)
6

Add salt and soy sauce to Step 5 egg mixture. Do not make bubbles when stirring.
7

Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach).
8

Pour in the egg mixture from Step 6 into the cups from Step 7. Remove any bubbles floating on the surface carefully.
9

Arrange the dishes onto a steamer. Put the steamer on the heat (over a high heat at first).
10

About 5 minutes after the steam starts to rise the surface sets. Turn the heat to low to medium.
11

Steam for a further 5 to 10 minutes. When you insert the skewer and clear soup comes up it is done.
12

Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous. You can remove the lid to check how it goes.