RecipeMushroom chawanmushi

Ingredients

200 mL shiro-dashi 1/4 pack maitake mushrooms 1/4 pack shimeji mushrooms 4 kamaboko slices 4 eggs Salt to taste Soy sauce to taste Mirin to taste A few mitsuba leaves

Directions

1Remove the stems of the maitake and shimeji mushrooms and break them into bite-sized pieces by hand.

2Add salt, soy sauce, and mirin to the shiro-dashi (light color dashi).

3Break the eggs and mix them slowly without creating any bubbles.

4Filter the beaten eggs with a strainer and add to the shiro-dashi.

5Place the ingredients from Step 1 and 4 into 4 cups, place the mitsuba leaves on top, and place a lid on the cups.

6Place the cups in a steamer, place the lid on the steamer with some small gaps, and start cooking on medium to high heat.

7Finish steaming in about 20 minutes (check while cooking).

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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