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6.05.2005

Chawanmushi Improvised

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- Eggs x 3 (Large US-size; if small, use 4)
- Chicken stock 1/2 cup (supposed to be dashi stock)
- Salt 1/4-1/3 tsp
- Sugar 1 tsp
- Soysauce 1 tbsp
- Sake 1 tsp

- Chicken thigh x 1, cut the meat into small pieces
- Shiitake mushrooms x 4-5, sliced thinly
- Crap flavored pollock 2 oz (i.e., imitation crab; supposed to be kamaboko), sliced thinly

- Spring Onions, chopped (supposed to be mitzuba and yuzu)

Divide the chicken, crab flavored pollock and shitake mushroom between 3-4 bowls (first picture). Beat eggs--carefully, without making bubbles. Mix in stock, soysauce, salt, sake and sugar. Strain the egg mixture (second picture; note: here will be some thick egg white left, don't use it). Divide the egg mixture between the bowls (third picture). Place some spring onion on top of each bowl. Cover them (e.g., with foil). Steam on high heat (place it in the steamer after the water starts boiling; fourth picture) for about 5 min, then continue on reduced heat for another 15-20 min (depends, have to experiment). Serve (last picture; I used parsley for that round; not really a great idea).

First attempt: June 4, for supper

4 Comments:

OpenID tasisisia said...

hey, the chicken thigh, is dat supposed to be cooked or not?

reply.

Monday, April 14, 2008 10:08:00 AM  
OpenID twominutesondefrost said...

Correct me if I'm wrong, but I'm pretty sure that everything goes into the bowls/cups raw.

I haven't tried making this yet, but I have made the Chinese one. They're both yummy, but I really like chawanmushi's sweetness.

Wednesday, April 23, 2008 12:26:00 AM  
Blogger Huichieh said...

Sorry, I've not been food blogging for a while (work and life and all that). re: tasisisia's question, twominutesondefrost is right.

Thursday, April 24, 2008 12:33:00 PM  
Anonymous Anonymous said...

Suggest correcting "Crap flavored pollock" immediately. Can cause more than a few people not to want to try this recipe...

Sunday, March 01, 2009 3:18:00 AM  

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