Chawanmushi (Japanese Steam Egg) (Jenny)
5
1 grab
To Cook
- 435 ml Chicken Stock
- 1 tsp Japanese Soy Sauce
- 1 tsp Mirin
- 1/2 tsp Salt
- 3 eggs lightly beaten
- 1 fresh shitake mushroom, cut into 4 slices or you can put in whatever you like eg crab meat, fish cake, etc.
- Mix together chicken stock, soy sauce, mirin, salt and eggs in bowl.
- Divide egg mixture equally into 4 cups and drop a slice of mushroom into each cup.
- Cover the cups with lids or aluminium foil, then steam for 20 mins in low fire. Do not use high heat or eggs will curdle.