Chawanmushi

备料

配料

做法

分步操作

1. 1

   Prepare your steamer by filling it with water and bringing it to a boil over high heat.

   约 5分钟

   烹饪提示： Ensure the water level is not so high that it will touch the bottom of your steaming cups.

2. 2

   In a bowl, gently whisk the eggs until just combined, being careful not to create too many bubbles.

   约 1分钟

   烹饪提示： Over-whisking can lead to a frothy, less smooth custard.

3. 3

   Add the dashi, soy sauce, and mirin to the whisked eggs and mix gently.

   约 1分钟

4. 4

   Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any remaining egg white strands and bubbles.

   约 2分钟

   烹饪提示： This step is crucial for achieving a perfectly smooth custard texture.

5. 5

   Divide the chicken, shrimp, shiitake mushroom, and ginkgo nuts evenly among two heatproof chawanmushi cups or ramekins.

   约 3分钟

6. 6

   Carefully pour the strained egg mixture over the fillings in each cup.

   约 1分钟

   烹饪提示： Do not fill the cups completely to the brim; leave a small space for expansion during steaming.

7. 7

   Cover each cup tightly with aluminum foil or a lid if your cups have them.

   烹饪提示： This prevents condensation from dripping onto the custard, which can cause an uneven texture.

8. 8

   Place the covered cups into the steamer basket.

9. 9

   Steam over medium-low heat for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center.

   约 15分钟

   烹饪提示： 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. 10

    Carefully remove the cups from the steamer.

    烹饪提示： Be cautious as the cups will be hot.

11. 11

    Garnish with fresh mitsuba, if using, and serve immediately.

    约 1分钟

    烹饪提示： Chawanmushi is best enjoyed warm.