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A silky, smooth, and wobble-textured Japanese egg custard that is incredibly easy to prepare at home. This version uses chicken stock and simple seafood to create a delicate and comforting dish suitable for any meal.
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Mix eggs and salt, then whisk in the chicken stock. → Sieve the mixture and pour into individual cups with mushrooms. → Steam on low heat for 20 minutes with a slight gap in the steamer lid. → Add prawns on top and steam for an additional 10 minutes. → Garnish with spring onions and enjoy.
Mix eggs and salt, then whisk in the chicken stock. → Sieve the mixture and pour into individual cups with mushrooms. → Steam on low heat for 20 minutes with a slight gap in the steamer lid. → Add prawns on top and steam for an additional 10 minutes. → Garnish with spring onions and enjoy.
A silky, smooth, and wobble-textured Japanese egg custard that is incredibly easy to prepare at home. This version uses chicken stock and simple seafood to create a delicate and comforting dish suitable for any meal.
In a bowl, combine 3 eggs with 1/2 teaspoon of salt and mix well. Avoid using soy sauce if you want to maintain a light yellow color for the custard.
Slowly pour in 280ml of chicken stock (or dashi stock) while whisking. If your chicken stock is very salty, dilute it with some water first, but ensure the total liquid remains 280ml.
Pour the egg mixture through a fine sieve into a clean bowl to remove bubbles and semi-solid egg bits, ensuring a smooth texture.
Pour the mixture into chawanmushi bowls or small cups until they are about 3/4 full.
Place two Shimeiji mushrooms into each cup and use a spoon to remove any visible air bubbles on the surface.
The ideal ratio of egg to stock is between 1:1.5 and 1:1.6 for the best texture.
Using low heat is critical to prevent bubbles and 'craters' from forming inside the custard.
Sieving the mixture is a mandatory step for achieving professional restaurant-style smoothness.
Covering the individual cups prevents condensation from dripping onto the egg surface.
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