AppetizerSide Dish

Chawanmushi

Name: Chawanmushi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 порции
Cuisine: japanese
Ingredients: 2 бр. egg; 180 ml dashi; 0,5 ч.л. soy sauce; 0,5 ч.л. mirin; 50 g chicken thigh skinless, boneless, cut into 1/2 inch cubes; 4 бр. shrimp shelled, deveined; 2 бр. shiitake mushroom stems removed, sliced; 4 бр. ginkgo nut canned or cooked (по желание); 2 бр. mitsuba for garnish (по желание)

Chawanmushi is a delicate Japanese savory egg custard, steamed until silky smooth. It's seasoned with dashi and soy sauce, and typically includes tender chicken, shrimp, and mushrooms. This dish is often served as an appetizer.

Оригинална рецепта от Forkin

Общо време: 35 мин
Порции: 2
Трудност: Средна
На порция: 160 kcal

Информация за алергени: може да съдържа ракообразни, яйца, риба, глутен и соя. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

custard

2 бр.egg
180 mldashi
0,5 ч.л.soy sauce
0,5 ч.л.mirin

fillings

50 gchicken thigh, skinless, boneless, cut into 1/2 inch cubes
4 бр.shrimp, shelled, deveined
2 бр.shiitake mushroom, stems removed, sliced
4 бр.ginkgo nut, canned or cooked(по желание)

garnish

2 бр.mitsuba, for garnish(по желание)

Оборудване

chawanmushi cups · bowl · steamer · fine-mesh sieve · whisk · aluminum foil

Начин на приготвяне

Стъпка по стъпка

1
Prepare your steamer by filling it with water and bringing it to a boil over high heat.
Около 5 мин
Бележка на готвача: Ensure the water level is not so high that it will touch the bottom of your steaming cups.
2
In a bowl, gently whisk the eggs until just combined, being careful not to create too many bubbles.
Около 1 мин
Бележка на готвача: Over-whisking can lead to a frothy, less smooth custard.
3
Add the dashi, soy sauce, and mirin to the whisked eggs and mix gently.
Около 1 мин
4
Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any remaining egg white strands and bubbles.
Около 2 мин
Бележка на готвача: This step is crucial for achieving a perfectly smooth custard texture.
5
Divide the chicken, shrimp, shiitake mushroom, and ginkgo nuts evenly among two heatproof chawanmushi cups or ramekins.
Около 3 мин
6
Carefully pour the strained egg mixture over the fillings in each cup.
Около 1 мин
Бележка на готвача: Do not fill the cups completely to the brim; leave a small space for expansion during steaming.
7
Cover each cup tightly with aluminum foil or a lid if your cups have them.
Бележка на готвача: This prevents condensation from dripping onto the custard, which can cause an uneven texture.
8
Place the covered cups into the steamer basket.
9
Steam over medium-low heat for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center.
Около 15 мин
Бележка на готвача: To check for doneness, insert a skewer into the center; if clear liquid comes out, it's ready. If it's cloudy, steam for a few more minutes.
10
Carefully remove the cups from the steamer.
Бележка на готвача: Be cautious as the cups will be hot.
11
Garnish with fresh mitsuba, if using, and serve immediately.
Около 1 мин
Бележка на готвача: Chawanmushi is best enjoyed warm.

На порция

Хранителни стойности

72%Оценка

Калории: 160,2kcal
Белтъчини: 18,8g
Въглехидрати: 2,6g
Мазнини: 8,4g
Фибри: 0,3g
Захари: 1,3g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover chawanmushi in an airtight container in the refrigerator.

Претопляне

Gently reheat in a steamer or microwave until just warm, being careful not to overcook.