Egg custard dish (Chawanmushi | 茶碗蒸し) : How to cook Japanese cuisine - Basic HD

You can see more recipes at mokologue.com Easy level : Very Easy Nutrition : Hight - Protein, low calorie _Cooking ingredients (for 3 cups)_ Prepared ingredients (Detail : https://youtu.be/iUAzJh1G0s8 ) 120g----breast chicken meat (4.23288 oz / 0.2645544 lb) 120g----shrimp 15g------dried mushrooms shiitake* (0.52911 oz / 0.0330693 lb) 12 - 15 grain----boiled ginkyo nut** 50g ------Japanese parsley*** (1.7637 oz / 0.110231 lb) 450ml---chawanmushi Egg liquid Starchy sauce 100ml----water(1) 1/2 tsp---hondashi 1/2 tsp--soy sauce (adjust to your taste with pinch of Salt, if you need) 2 tbsp---water(2) 2 tsp-----potato starch _Looks more elegant_ If you want to show your cuisine more elegant or give a twist, starchy sauce is very convenience. You can develop new recipe with different of starchy sauce put on the one dish. Taste, flavor, looks.. etc. Especially, the dish with starchy sauce will change to looks more elegant and warmly. The recipe introduce here, steam some ingredient with egg liquid and put starchy sauce on top. Additionally you can try to only egg liquid and some ingredient in starchy sauce, then put sauce on top. It will be change to more looks brilliant. _How to Cook_ 1 step : Prepare ingredients Chicken : Cut chicken into bite-size chunks. Then sprinkling salt and marinating with rice wine. Shrimp : Wash shrimp with potato starch and rinse it off using water very well. (And remove digestive tract from the back of the prawn.) Then boil shrimp 30 second with boiled water and rice wine. Dried mushrooms : Soak dried mushrooms mushrooms in water until become soft. Japanese parsley : Keep three leaves for topping. Cut another Japanese parsley into bite-size chunks. 2 step : Making soup and egg liquid Soup : Put Hondashi, hot water, soy sauce, Mirin and salt into bowl and mix very well. Put eggs into another bowl, and beat it. Add soup into the bowl. Then pass through a strainer. 3 step : Combine ingredients and steam Put ingredients on the cup and pour egg liquid into the cup, and put Japanese parsley on top. And cover the cup with plastic wrap, then steam it 12min. ( Strength of fire : medium heat, If you use pot for steam cup.) It is complete sign what transparency soup come out from chawanmushi when you stick a tooth pick into it. Or It will be looks like pudding of dessert!! _Preparing Cooking Utensil_ Tea spoon, Table spoon, bowl, eggbeater, pot, knife, Cutting board _Additional Information_ *Dried mushrooms shiitake is called Hoshi-Shitake | 干椎茸 in Japanese. **Japanese parsley is called Mitsuba | 三つ葉 in Japanese. You can use consomme or any of soup stock instead of Hondashi, and any of Ingredients. Please try to find your favorite Chawanmushi! （http://www.youtube.com/editor）で作成しました