RecipeMushroom chawanmushi


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


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).

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

Related Recipe




Recommended Restaurant

Recommended Destinations

Recommended Event


Copyright © 2000-2012 FINEX Co., Ltd.