Chawanmushi

• Meat

  • 2 pieces Kamaboko fish cake

• Produce

  • 1 Mitsuba
  • 1 Shiitake mushrooms

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 cups Dashi stock

• Condiments

  • 1 tsp Mirin
  • 1/2 tsp Usukuchi soy sauce

• Baking & Spices

  • 1/4 tsp Salt

• Other

  • 4 Shurimps

Found on chopstickchronicles.com

Description

Ingredients

• 1 cups Dashi stock
• 3 large eggs
• 1 shiitake mushrooms
• 2 pieces of Kamaboko fish cake (I used Naruto fish cake left over from making Ramen)
• 4 shurimps
• ½ tsp usukuchi soy sauce
• 1 tsp mirin
• ¼ tsp salt
• Mitsuba to garnish (Option, I did not have one so I used flat leaf parsley instead)

Directions

• cut off stem of shiitake mushrooms and cut it into thin slices
• slice Naruto fish cakes thinly and set aside
• in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.
• Pour Dashi stock into the ball small amount at a time and mix with egg gradually.
• Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.
• divide the mixture into 4 tea cups(or mugs or ramekins)
• pour water about 3 cm high in a pot 20cm in diameter and bring it to boil over high heat.
• Once the water boiled, place tea cups in the pot and turn down to low heat.
• wrap the lid with a tea towel, so that water does not drip over the chawanmushi.
• Put lid on and steam about 10 minutes.
• When the egg mixture nearly set, top with shrimp, naruto and shiitake mushrooms
• steam farther 2-3minutes.
• top with Mitsuba leaves and serve.