Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes

Name: Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 block silken tofu; 1/4 bunch maitake mushrooms; 2 stick imitation crab sticks; 1 egg; 150 ml water; 1/2 to 1 teaspoon ☆miso; 1 tbsp ☆sake; 1 tsp ☆granulated dashi stock; 1 tsp ☆ginger (tube)

cookpad.japan @cookpad_jp

A miso soup-like chawan-mushi. Put in a shallow and wide gratin dish to shorten the prep time. Tofu helps to keep the calories down, and the ginger improves your metabolism! Have this for breakfast! Recipe by Hakka pan
recipe written on 10/14/2014

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1/2 blocksilken tofu
1/4 bunchmaitake mushrooms
2 stickimitation crab sticks
1egg
150 mlwater
1/2to 1 teaspoon ☆miso
1 tbsp☆sake
1 tsp☆granulated dashi stock
1 tsp☆ginger (tube)

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Steps

1

Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed).
2

Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu).
3

Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture.
4

Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces.
5

Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete!
6

Please cover with plastic wrap when you're microwaving during Step 5.
7

It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous.
8

Topped with sesame oil and green onions. Try it if you like.