Chawamushi (Japanese Steamed Egg Custard)
INGREDIENTS:
3 eggs, beaten.
4 Shiitake mushrooms, score a cross on top of the cap.
4 Tiger prawns, deveined and cleaned.
1 chicken breast, diced.
1 fish fillet, diced.
4 Gingko biloba nuts (optional)
Seasoning:
2 cups water.
2 pinches of flour.
2 tsp Soy sauce (preferrably, japanese)
2 tsp Mirin (japanese cooking wine)
METHOD:
1. Beat the eggs and seasoning together. Shift it in a cheese cloth to make it smooth. Set aside to rest.
2. Divide the rest of the ingredients equally into 4 japanese/chinese tea cups (or any other suitable container). Pour the egg mixture into the 4 cups.
3. Steam for 15 minutes and serve.
Recipe courtesy of ma2e.
3 eggs, beaten.
4 Shiitake mushrooms, score a cross on top of the cap.
4 Tiger prawns, deveined and cleaned.
1 chicken breast, diced.
1 fish fillet, diced.
4 Gingko biloba nuts (optional)
Seasoning:
2 cups water.
2 pinches of flour.
2 tsp Soy sauce (preferrably, japanese)
2 tsp Mirin (japanese cooking wine)
METHOD:
1. Beat the eggs and seasoning together. Shift it in a cheese cloth to make it smooth. Set aside to rest.
2. Divide the rest of the ingredients equally into 4 japanese/chinese tea cups (or any other suitable container). Pour the egg mixture into the 4 cups.
3. Steam for 15 minutes and serve.
Recipe courtesy of ma2e.
