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How to Make Chawanmushi (Steamed Egg Custard) 茶碗蒸しの作り方 Ingredients for Chawanmushi (serves 2) - Egg Mixture - 1 Large Egg 170ml Water (0.719 u.s. cup) 1/2 tsp Granulated Bonito Dashi 1/2 tsp Sake 1/2 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) 1/4 tsp Salt - Fillings - 50g Chicken Meat (1.76oz) 2 Shrimps 2 Shiitake Mushrooms 4 slices of Kamaboko - fish minced and steamed 4 Ginnan - Ginkgo Seeds Mitsuba - Japanese Wild Parsley Sake & Usukuchi Soy Sauce for Seasoning * A lid wrapped with kitchen towel prevents water drops from falling into the cups. About Music Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/by-sa/3.0/ Tags: Japanese, chawan, chawanmushi, chicken, cooking, egg, food, ginkgo, ginnan, kamaboko, mitsuba, mushi, mushroom, recipes, seed, shiitake, shrimp, レシピ, クッキング, 作り方, 料理, 茶碗蒸し 1 Downloads - Last from: (Your Blog here!) |
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