Recipe of Favorite Chawanmushi

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The ingredients needed to make Chawanmushi:

1. Get 4 prawn
2. Prepare 2 manget tout
3. Get 80 g chicken thigh fillet
4. Get 2 dried shiitake mushroom (or fresh shimeji mushroom)
5. Get 4 ginko nuts (precooked, optional)
6. Get 1 egg
7. Make ready 200 ml dashi broth
8. Get 0.5 tsp soy sauce (light colored, if possible)*
9. Get 0.5 tsp mirin*
10. Get 1 pinch salt*

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Instructions to make Chawanmushi:

1. Soak dried mushrooms in 250ml water for 15 -20 minutes. Squeeze the mushroom and cut each in four pieces. Cut the chicken into dices.
2. Prepare dashi broth in a pot with the water used to soak shiitake. Cook the chicken in the dashi for 3-4 minutes. It does not need to be fully cooked. Take the chicken out, blanche the mange tout in the dashi briefly and take out. Leave the dashi to cool
3. Mix the egg in a bowl with soy sauce, mirin and salt. Pour the dashi in and gently run the mixture through a strainer.
4. If you do not have Chawanmushi cups, use small teacups or custard cups. Place the chicken and half of the prawn, shiitake and ginko (optional) in each cup. Pour the mixture in gently to two third of the cups.
5. Boil small amount of water in a shallow pot/pan, reduce to mid heat then place the cups in. Place a sheet of foil on the cups, place the lid and steam for 5 minutes. Open up briefly, place the remaining topping on and steam for another 3 minutes. Remove from heat and let it be for 5 minutes. Garnish with sliced manget tout before serving.

Each portion of the dish is ideally served in a small, lidded cup, either as an appetizer or as a part of a bigger meal. Chawanmushi is a Japanese hot appetizer. Chawanmushi's flavor comes mainly from Dashi, soy sauce, and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan. Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but. Chawanmushi is the appetiser that often served in Kaiseki ryori.

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