Chawanmushi
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 3 large eggs
- 1/4 tsp salt
- 1 cups dashi stock
- 1 shiitake mushrooms
- 2 pieces of kamaboko fish cake (i used naruto fish c
- 4 shurimps
- 1/2 tsp usukuchi soy sauce
- 1 tsp mirin
- mitsuba to garnish (option i did not have one so i used flat leaf parsley instead)
- Carbohydrate 2.4320674997633 g
- Cholesterol 1269 mg
- Fat 29.8202716666667 g
- Fiber 0.00220833333333333 g
- Protein 37.752579166643 g
- Saturated Fat 9.29708166666667 g
- Serving Size 1 1 Serving (162g)
- Sodium 420.050333333239 mg
- Sugar 2.42985916642997 g
- Trans Fat 5.00101166666667 g
- Calories 432 calories
cut off stem of shiitake mushrooms and cut it into thin slicesslice Naruto fish cakes thinly and set asidein a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.Pour Dashi stock into the ball small amount at a time and mix with egg gradually.Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.divide the mixture into 4 tea cups(or mugs or ramekins)pour water about 3 cm high in a pot 20cm in diameter and bring it to boil over high heat.Once the water boiled, place tea cups in the pot and turn down to low heat.wrap the lid with a tea towel, so that water does not drip over the chawanmushi.Put lid on and steam about 10 minutes.When the egg mixture nearly set, top with shrimp, naruto and shiitake mushroomssteam farther 2-3minutes.top with Mitsuba leaves and serve.
