Easiest Way to Prepare Quick Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce

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The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. Get 4 Eggs
2. Get 400-450 ml Dashi Stock / Chicken Stock
3. Prepare *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
4. Get 1/4 teaspoon Salt
5. Get 1 teaspoon Soy Sauce
6. Take <Sauce Ingredients>
7. Get 100-150 g Chicken Fillet *cut into small pieces
8. Get 100 g Shimeji (or other Asian mushrooms)
9. Get 1 cup Dashi Stock / Chicken Stock
10. Make ready 1/2 teaspoon Salt
11. Get 1/2 teaspoon Soy Sauce
12. Take 1 tablespoon Mirin
13. Take 1 teaspoon Grated Ginger
14. Make ready 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
15. Prepare 1 Spring Onion *finely chopped

Instructions to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
2. Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
3. Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
4. Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
5. *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
6. Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
7. Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.

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