Instant Pot Chawanmushi
ID: 87337f47...
Chawanmushi is a classic Japanese savory egg custard infused with dashi and steamed to a silky-smooth texture. This version is conveniently made in an Instant Pot and filled with seasonal ingredients like chicken, shrimp, and mushrooms.
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🍳 烹饪流程
Prepare and marinate chicken and shrimp in sake; slice carrots, kamaboko, and mushrooms. → Whisk eggs and mix with dashi, mirin, soy sauce, and salt; strain through a sieve. → Place ingredients into cups, pour in egg mixture, and cover with lids or foil. → Steam in the Instant Pot for 0 minutes at Low Pressure with 10 minutes natural release. → Check doneness with a skewer and serve warm.
烹饪步骤
简要烹饪顺序
Prepare and marinate chicken and shrimp in sake; slice carrots, kamaboko, and mushrooms. → Whisk eggs and mix with dashi, mirin, soy sauce, and salt; strain through a sieve. → Place ingredients into cups, pour in egg mixture, and cover with lids or foil. → Steam in the Instant Pot for 0 minutes at Low Pressure with 10 minutes natural release. → Check doneness with a skewer and serve warm.
开场介绍
Chawanmushi is a classic Japanese savory egg custard infused with dashi and steamed to a silky-smooth texture. This version is conveniently made in an Instant Pot and filled with seasonal ingredients like chicken, shrimp, and mushrooms.
步骤 1
Cut the chicken thigh into bite-sized pieces and place them in a small bowl. Add 1 Tbsp of sake to the chicken and another 1 Tbsp of sake to the shrimp, then set them aside.
步骤 2
Prepare the vegetables: Slice the carrot and cut into flower shapes using a mold. Slice the kamaboko into thin pieces. Trim the base of the shimeji mushrooms and separate them. Tie the mitsuba stalks into small knots.
步骤 3
Weigh the 3 large eggs on a scale. Whisk them gently in a measuring cup, being careful not to create too many bubbles.
步骤 4
Combine the whisked eggs with the dashi (the amount should be 2.5 times the weight of the eggs), mirin, soy sauce, and salt. Stir gently to mix.
步骤 5
Strain the egg mixture through a fine-mesh sieve into a clean container to ensure a smooth texture.
食材清单
重要提醒
Weighing the eggs is important to get the correct dashi ratio (1 part egg to 2.5 parts dashi) for the perfect texture.
Whisk the eggs gently to minimize bubbles, which can cause holes in the finished custard.
Straining the mixture is a key step to achieve a silky-smooth consistency.
Covering the cups with foil or lids prevents steam condensation from diluting the custard.
The '0 minute' steam time works because the custard cooks as the pressure builds and during the natural release phase.
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