Jade’s Mom’s days…

I made some chawan mushi for my dear daughter today (she doesn’t eat egg other than this dish) and it turned out pretty good. I’m sooo proud of myself. HAHAHAHA … ^_^;;; … I admit I really don’t cook at all, but I’m quite amazed of what I’m capable of making when I put my mind into it!

That said, I will share my recipe for the chawan mushi. Good luck!!!

CHAWAN MUSHI recipe for individual serving

- 1 egg

- 150 cc dashi broth (or chicken broth)

- 1 piece kani stick (cut up into 4 small pieces)

- 1 shitake mushroom (sliced)

- salt and soy sauce to taste

note: you can substitute the ingredients with chicken pieces, shrimp, fish, green onion, etc. I just used whatever is in my fridge today.

Prepare the dashi broth my mixing hot water with hondashi (or chicken broth boullion) - read instruction on package. Set it aside. Half-fill the steamer pan with water, heat till boiling then reduce heat. Cut up your ingredients of choice.

Beat egg with fork (not too vigorously) and slowly pour in the cooled broth. Season with salt and soy sauce and stir.

Put the kani stick and mushroom in a japanese tea cup, slowly pour in the egg mixture (I recomend using a fine sieve, to get better texture).

Steam the chawan mushi in very (VERY) low heat for 10-15 minutes, don’t put the lid cover on too tight. After 10 minutes, test it by sticking small bamboo skewer (or toothpick). If the bamboo comes up clear, then the chawan mushi is done.

It’s so yummy, I’m making this again tommorrow morning. ^_^

-L

This entry was posted on Friday, June 17th, 2005 at 12:01 pm and is filed under Food and Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.