日式茶碗蒸 Japanese Egg Custard（Chawan-Mushi ）
茶碗蒸是一道將蛋液放入杯中蒸煮的料理。尤其是搭配鰹魚口味的湯，口感非常溫和又好吃。這個食譜是來自日本餐廳的，所以非常的道地！你也可以加入別的食材（干貝或蟹肉）！好好享受日式茶碗蒸吧 ☆
Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of DASHI soup stock! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆
日式茶碗蒸 Japanese Egg Custard（Chawan-Mushi ）
茶碗蒸是一道將蛋液放入杯中蒸煮的料理。尤其是搭配鰹魚口味的湯，口感非常溫和又好吃。這個食譜是來自日本餐廳的，所以非常的道地！你也可以加入別的食材（干貝或蟹肉）！好好享受日式茶碗蒸吧 ☆
Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of DASHI soup stock! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆
料理步驟
- 1
首先，我們先做鰹魚口味的湯底！將昆布泡在水裡30分鐘，接著用小火煮。First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.
- 2
在水煮滾前，關火並取出昆布。再加入柴魚片，直至柴魚片泡軟沉下去即可。Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
- 3
用濾網過濾柴魚高湯，使其呈現金黃色！將高湯放置冷卻。Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
- 4
將蒸籠用大火預熱，備用。Preheat a steamer on high heat.
- 5
將所有材料切成適合入口的大小，並將雞肉和蝦子沾上醬油。Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
- 6
將高湯、醬油和鹽巴混合均勻倒入碗中。依個人喜好調出自己喜歡的湯頭。Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.
- 7
打蛋並將上個步驟調味好的高湯加入，用濾網過濾。Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
- 8
將所有食材放到一個小碗中。Place the solid ingredients in a small cup or a ramekins.
- 9
將蛋液倒入碗中（3/4滿），並蓋上蓋子。Pour the egg mixture to fill 3/4 of cup and cover the cup.
- 10
將蒸籠的火轉到小火，並將裝有蛋液的小碗放入燈籠中。蓋上蓋子蒸10分鐘直到變成固態的豆腐狀。Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.
- 11
用柚子皮和山芹菜做裝飾。Garnish each cup with a YUZU peel and MITSUBA leaf.
- 12
你也可以用微波爐取代蒸籠。將熱水倒入適合微波的容器內，並用微波爐加熱2~5分鐘即可。You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a heat resistant dish for the water bath. Microwave in the water bath for 2 to 5 minutes.
- 13
時間取決於家中微波爐的瓦數和杯子的寬度。請注意時間不要過長，以15秒為基準看一次。不要心急一次把時間拉太長，免得失敗。The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess... Take it slow!
- 14
美味的日式茶碗蒸完成！Yummy!
Cooksnap
你做過這道料理嗎？分享你的成品照吧！
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茶碗蒸(ちゃわんむし)是用打散的蛋汁加入水、香菇、魚板、魚肉、雞肉或海鮮，攪拌均勻後，放入蒸籠或電鍋蒸熟的一道日本蒸蛋料理。凝固的蛋吃起來細緻綿滑，一邊吃還能一邊挖到藏在蛋裡頭的材料。步驟簡單又可按自己的喜好加入不同食材，只要控制好蒸籠的溫度就可以蒸出沒有氣孔的細緻蒸蛋。此外使用昆布鰹魚高湯，讓茶碗蒸吃起來有淡淡的海味，味道更有層次感，還不需加味精喔！訣竅提示※過濾蛋汁的步驟可省略。這個步驟是為了讓茶碗蒸的蛋汁蒸起來更漂亮，如果不介意打不散的蛋清的話可省略此步驟※上層也加上食材的步驟也可省略。這個步驟是為了讓茶碗蒸的上方也能到食材，感覺，如果不介意可省略此步驟，食材全部放入杯底就可。備註部分材料在林復振商店都有販售喔！- 昆布頭(和風高湯材料)- 鰹魚柴魚(和風高湯材料)- かに(kani)蟹肉罐頭一罐- 魚板及竹輪※官網http://www.linfuzhen.com/
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