茶碗蒸し Chawan mushi
Chawan mushi using instant pot
Prep idea:
Weekend:
cook shiitake
prepare the broth
move the frozen shrimps to fridge the night before
Open in Cookpad AppCooking Instructions
- 1
Soak the shiitake in water for 4-5 hours -
Or in hot water for an hour, or until they become soft. - 2
Place the shiitake in a small pan, with 3 Tbsp water with a pinch of dashi, add 1tsp each soy sauce, and sugar, cover and cook with a low heat for 5 minutes
- 3
Put water and dashi in a small pot, boil for 2-3 minutes
- 4
Strain the dashi, let the broth cool down until no longer hot
- 5
Break the egg, whisk until yolk and white are well mixed
- 6
Mix the egg and broth
- 7
Squeeze the sauce out of shiitake, place fish cake and other ingredients in the cups
- 8
Gently pour the egg mixture into the cups.
Do not stir!
- 9
In the instant pot, put 1 cup of water and the steamer basket, place the cups on top of it.
Make sure you put the lids for the cups! Or cover the top completely with aluminum foil.
- 10
Secure the instant pot lid on,
On the pressure cooking setting,
select low pressure,
1 minute,
No keep warm
start cooking - 11
When the pressure indicator comes up, set a timer for one minute. When the timer signals after one minute, hit cancel cooking, then cover the pressure release with a towel, manually release the pressure - I think yours has a button for that.
- 12
When the pressure indicator is down, carefully open the lid and take out the chawanmushi.
Its very hot, you can use the same towel to take it out,
*just be careful… even with the towel you can only hold it for a short time before it gets too hot to hold!
Now it’s ready to eat!
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