Steamed Egg Chawan Mushi Food

STEAMED EGG (CHAWAN MUSHI)

Steamed Egg (Chawan Mushi) image

This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.

Provided by CONNIEL1M

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 17m

Yield 2

Number Of Ingredients 7

Ingredients

2 eggs
1 cup cooled chicken or fish stock
1 dash sake
½ teaspoon soy sauce
½ cup chopped cooked chicken breast meat
1 shiitake mushroom, sliced into strips
2 sprigs fresh parsley, for garnish

Steps:

In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 3.3 g, Cholesterol 212.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 526.7 mg, Sugar 1.1 g

CHAWAN MUSHI

Chawan Mushi image

Make and share this Chawan Mushi recipe from Food.com.

Provided by day286

Categories Japanese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
500 ml dashi (ichiban-dashi)
1/2 teaspoon salt
1/2 teaspoon lightly flavored soy sauce
50 g chicken meat
4 shrimp
50 g shimeji mushrooms
4 slices kamaboko
1/2 stalk mitsuba (trefoil)

Steps:

Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
Pour in egg mixture.
Fill a double-boiler pan (mushiki) half full with water.
When water comes to a boil, place cups in to steam.
Cover with cheesecloth, place lid slightly off so that steam can escape.
Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
Chawan mushi is served chilled in summer, hot in winter.

Nutrition Facts : Calories 95, Fat 4.4, SaturatedFat 1.3, Cholesterol 210.3, Sodium 444.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 12.5

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