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Chawanmushi is a classic Japanese savory egg custard known for its delicate, silky-smooth texture. This version is packed with various fillings like chicken, shrimp, and shiitake mushrooms, all enhanced by a refined dashi broth.
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Prepare the egg and dashi mixture, then strain through a sieve. → Cut and season the chicken, shrimp, and vegetables. → Briefly sear the chicken and blanch the ginkgo seeds. → Assemble the fillings in cups and pour over the egg mixture. → Steam on high for 1 minute, then on very low heat with a vented lid for 10 minutes.
Prepare the egg and dashi mixture, then strain through a sieve. → Cut and season the chicken, shrimp, and vegetables. → Briefly sear the chicken and blanch the ginkgo seeds. → Assemble the fillings in cups and pour over the egg mixture. → Steam on high for 1 minute, then on very low heat with a vented lid for 10 minutes.
Chawanmushi is a classic Japanese savory egg custard known for its delicate, silky-smooth texture. This version is packed with various fillings like chicken, shrimp, and shiitake mushrooms, all enhanced by a refined dashi broth.
In a bowl, gently crack and beat the egg with chopsticks, taking care not to create too many bubbles.
Dissolve the granulated dashi in a small portion of the water by heating it in the microwave, then mix it back with the remaining water, sake, soy sauce, and salt.
Pour the dashi mixture into the beaten egg and stir well, then strain the entire mixture through a wire sieve for a smooth texture.
Prepare the fillings: cut chicken into bite-sized pieces, clean the shrimp, and season both with a little sake and soy sauce. Slice the shiitake mushrooms, kamaboko, and mitsuba.
Blanch the ginkgo seeds in boiling water and drain. Briefly pan-fry the seasoned chicken pieces until the surface is golden brown.
Strain the egg mixture to ensure the custard is silky and free of lumps.
Pan-frying the chicken beforehand prevents the juices from clouding the egg custard.
Temperature control is crucial: steaming on too high a heat will cause the custard to develop bubbles (honeycombing).
Wrapping the steamer lid with a kitchen towel prevents condensation from dripping into the cups.
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