Chawan-mushi (Our Family's Golden Ratio)
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
Open in Cookpad AppCooking Instructions
- 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.
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