Japanese steamed eggs that are as soft as pudding. I ignore them
My daughter's favorite menu at the Japanese restaurant is not sashimi or sushi, but Japanese steamed egg chawangmushi. When I cooked steamed eggs, he would ask me to ignore him. So I started making it at home, but it's not as hard as I thought, and I like the soft texture like pudding, so I make it often. Today, try making a different Chawangmushi from the usual steamed eggs. If you make it as an appetizer because it has a pretty shape, it's good as a guest dish, and you can make it as a baby food without toppings.
2 serving
Within 30 minutes
hiisu
Ingredients
  • egg
    2ea
  • kelp broth
    180ml
  • Shrimp.
    2ea
  • Carrot
    1piece
  • the meat inside a razor clam
    1piece
  • Shiitake mushroom
    3piece
  • Scallions
    little
  • cooking wine
    2ts
  • thick soy sauce
    1ts
  • Sugar
    1/3ts
  • Salt
    1/3ts
  • salted shrimp
    1/2ts
Cooking Steps
STEP 1/12
Beat 2 eggs in a bowl.
STEP 2/12
When the egg is melted, add 2 teaspoons of cooking wine, 1/3 teaspoons of sugar, 1/3 teaspoons of salt, 1/2 teaspoons of salted shrimp, and 1 teaspoons of dark soy sauce and mix well.
STEP 3/12
Add 180ml of kelp water to the egg water and mix well.
STEP 4/12
Filter the egg water through a fine sieve once and remove all the strings and unrolled parts.
STEP 5/12
Put 90% of the egg water in the steamed egg container and leave 10% of it.
STEP 6/12
Make a lid with foil in a steamed egg container, raise it when the water in the steamer boils, and steam it over high heat for 2 minutes and low heat for 10 minutes.
STEP 7/12
I prepared 1 piece of carrot, 1 piece of crab meat, and 3 pieces of shiitake mushrooms.
You can choose the toppings according to your preference.
STEP 8/12
Prepare 2 shrimps by removing both skin and intestines. You can prepare cocktail shrimp.
Boil carrots, shiitake mushrooms, and shrimp in boiling water.
Crab meat doesn't blanch.
STEP 9/12
When steamed eggs are cooked, take them out of the steamer.
STEP 10/12
Put all the toppings on the steamed eggs.
STEP 11/12
Pour the remaining 10% egg water.
STEP 12/12
Cover the container with foil, put the water in the steamer when it boils, and steam it over low heat for another 5 minutes until the egg is cooked.
- If you steam all the topping ingredients in the egg water at once, the topping ingredients sink, so you can't see them. You have to steam it twice to show the topping ingredients. - Fire control is more important than anything else in Chawangmushi. You have to steam it gently over low heat to make soft steamed eggs without bubbles.
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