How to make ★Chawanmushi★Japanese steamed egg～あんかけ茶碗蒸しレシピ～（EP81） HD

Today I’m making “Chawanmushi”, Japanese steamed egg. The Japanese streamed egg should be silky smooth, and nothing but the aroma from the Dashi. It’s the warm comfort food of cold winter months. Traditionally, Chawanmushi consists of varieties of ingredients in individual cups. However I made it simple, so you can enjoy anytime you want. Let’s get started! ★Chawanmushi★Japanese steamed-egg ＜Dashi＞yields 600~650ml 30g bonito flakes 800ml water ＜egg custard＞ 3 large eggs 500ml Dashi 1 teaspoon salt 1 teaspoon soy sauce ※preferably light soy sauce 1 package soft tofu (150g) ＜sauce＞ 5g (1 tablespoon) dried wakame seaweed 1/2 package shimeji mushroom 3~4 stalks Mitsuba leaves 100ml dashi 1 tablespoon mirin 1 teaspoon soy sauce A pinch of salt 1 teaspoon potato starch Full recipe: http://www.princessbamboo.com/how-to-make-chawanmushi Find what you want in the video on Amazon "Kitchen Princess Bamboo The Store" http://www.amazon.com/shop/japaneseeverydayfoodkitchenprincessbamboo ※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for "Give Away"! Facebook http://facebook.com/kitchenprincessbamboo Instagram https://www.instagram.com/akino_ogata/ music:youtube music library It would be nice if you share your photos through social media. Tag me on Instagram ＠akino_ogata Face Book ＠kitchenprincessbamboo Sharing output get better skills. Thanks! Love from Japan♡