Microwave Chawanmushi (steamed egg hotchpotch)

Name: Microwave Chawanmushi (steamed egg hotchpotch)
Yield: 2 servings
Cuisine: American
Ingredients: 2 eggs; ★2 pieces crab flavored fish paste (or simply surimi); ★1 shiitake mushroom, shredded; ★6 ginkgo nuts (boiled); ★2 mitsuba leaves (or giant parsley); A bag Japanese style clear soup powder (or a bag of dashi powder); 200 ml lukewarm water

Toyohira Health Center, The City of Sapporo @cook_12085468

How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer!
If you like it sweeter, you can add mirin or sugar.
It is also recommended for those who have difficulty swallowing food.

Toyohira Health Center, The City of Sapporo @cook_12085468

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Ingredients

2 servings

2eggs
★2 pieces crab flavored fish paste (or simply surimi)
★1 shiitake mushroom, shredded
★6 ginkgo nuts (boiled)
★2 mitsuba leaves (or giant parsley)
A bag Japanese style clear soup powder (or a bag of dashi powder)
200 mllukewarm water

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Steps

1

Put the soup powder in a bowl.
2

Mix lukewarm water and eggs in a separate container, and pour through strainer into 1.
3

Place "★" in a cup and pour 2 into it. Heat each piece in a microwave oven at 200-300W (or defrost mode if not available) for about 7 minutes.
4

Stick a bamboo skewer into the cup, if clear liquid comes out and it is thoroughly heated, it is ready.
※If it doesn't harden, add more heat for another 10 seconds.