Let's make Japanese Chawanmushi together today.
2 Fresh Shiitake Mushroom
125g Chicken Thigh
1/2 teaspoon Salt
2 Eggs
280g Dashi (Please refer to • 日式柴鱼高汤｜出汁｜Dashi｜鲜味之源，日... )
10g Soy Sauce
10g Mirin
10g Sake
40g Ginkgo
4 Shrimps
First prepare the ingredients, wash and dry the 2 shiitake mushrooms. Remove the stem of the mushroom and cut into 2 mm thick slices. Cut 125 grams of chicken thigh into 1 cm cubes. Compared with chicken breast, chicken thigh meat has lower risk of being overcooked. It is very suitable for making chawanmushi. Sprinkle with 1/2 tsp salt. Mix well and set aside.
Next, prepare to make chawanmushi egg liquid. Crack 2 eggs into a large bowl. Beat with a whisk. Be gentle when whisking to low down the risk of foaming. If too much air is mixed in the egg liquid, it will create holes inside during cooking. Your chawanmushi will looks less attractive. Pour in 280g of dashi. Please refer to our previous video ( • 日式柴鱼高汤｜出汁｜Dashi｜鲜味之源，日... ) for how to make the dashi. Mix with a whisk gently. Then add 10 grams of soy sauce, 10 grams of mirin, and 10 grams of sake. Stir well. Just like before, be as gentle as possible. Even with care, stirring will always generate some foam. Skim off the foam with a fine sieve. After skimming off the foam, the egg liquid is ready.
Take a teacup with a lid. Put 1/4 of the chicken in the bottom of the bowl. Add 10 grams of ginkgo, and 1/4 sliced shiitake mushrooms. Pour 1/4 of the egg liquid into the teacup. Finally put in a headless, shelled (keep the tail) shrimp.
Take a steamer and add enough water. After boiling over high heat, carefully put the teacups into the steamer. If using a metal steamer, it is best to put a heat-resistant plastic plate on the bottom of the teacups. Otherwise, the heat will be transferred from the steamer to the teacups directly. The temperature of the teacup wall rises rapidly, which will produce holes in chawanmushi. Steam on low heat for 18 minutes.
Now, take chawanmushi out and enjoy!
1 окт 2024
