Chawan-mushi (茶碗蒸し)

by Ai Qi on 09th Oct, 2011

Posted by
Ai Qi
Date:
09/10/2011
Tags:
appetizer steam

I've been wanting to make Chawan-mushi for the longest time, but never gotten down to it. This recipe is from the book, Practical Japanese Cooking: Easy and Elegant by Shizuo Tsuji.

Chawan-mushi (茶碗蒸し)

Ingredients:
Spinach , boned chicken thigh , saké , light soy sauce , shrimp (shelled and deveined) , fresh shiitake mushrooms (stems removed; alternatively fresh brown mushrooms) , fresh ginger juice , bonito stock (dashi) , mirin , salt , eggs
Spinach
['spinach']
boned chicken thigh
['boned chicken thigh']
saké
[u'sak\xe9']
light soy sauce
['light soy sauce']
shrimp (shelled and deveined)
['shrimp']
fresh shiitake mushrooms (stems removed; alternatively fresh brown mushrooms)
['fresh shiitake mushrooms']
fresh ginger juice
['fresh ginger juice']
bonito stock (dashi)
['bonito stock']
mirin
['mirin']
salt
['salt']
eggs
['eggs']
Recipe:
Parboil the spinach in lightly salted water, drain and refresh in cold water. Drain and wring out any excess water.

Cut the chicken into cubes and sprinkle with saké and soy sauce.

Quick boil shrimp and quarter cross-wise.

Heat the bonito stock, then season with soy sauce, mirin and salt. Bring to a boil, then cool to room temperature. Beat the eggs lightly, add the seasoned stock and strain mixture through gauze.

Place chicken, shrimp, mushroom and spinach in custard cups with lids. Pour in the custard and cover. Steam. Serve.
Quick Salmon Or Nee (芋泥)

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