Chawan Mushi Recipe
Yield: 4 Servings
2 1/2 cup soup stock or dashi
2 tsb soy sauce
1 tsb mirin (sweet rice cooking wine)
1/2 tsb salt
4 eggs, lightly beaten
1/4 lb. chicken breast, thingly sliced
4 shrimp, shelledand deveined
4 slices kamaboko (fishcake)
2 to 3 shiitake (black mushrooms), soaked and sliced thin
Optional: Spinach - par boiled 1 inch pieces
canned ginko nuts (2 per serving)
In a bowl, combine soup stock, soy sauce, mirin, salt and eggs. Strain mixture through a medium strainer and set aside. Arrange a piece of chicken, shrimp, kamboko and mushrooms in a chawan mushi cup. Fill cups with egg mixture until 3/4 full. Place cups in a large steamer and cover top of cups with a cloth or chawan mushi cup lid. Steam on medium high heat for 15-20 minutes.
Can also be baked in oven in pan of water at 325 F for 1/2 hour.
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