Prepare the ingredients. I didn't boil the kelp stock, soaking it in cold water for about 30 minutes and using the one we made. I used dark soy sauce, but you can use tsuyu. Tzuyu is a Japanese style soy sauce used for udon, buckwheat noodles, etc. If you add too much soy sauce, the color of steamed dalgal will be dark, so it's better to use it with salt.

First, beat the egg well.

You have to sift it to make steamed eggs soft. At the same time, the ligaments are removed.

Add 1 tablespoon of cooking wine, 1/3 tablespoon of thick soy sauce, and a little bit of flower salt to 12 tablespoon of water and mix well. Six tablespoons of water per egg.

Mix the sifted egg water and broth together.

Put it in a bowl. In Chawanmushi, Chawan means a Japanese tea cup.

I'll put plastic wrap on it's. If you don't put plastic wrap on it, the steam will drop, so the steamed egg surface is not pretty.

Pour 2 cups of water into the cooker and add steamed eggs.

Turn the lid-coupled handle to no pressure. You can tell it's a twin presser by looking at the high pressure and the no pressure. It's a smart electric rice cooker because it can be made with two types: high pressure and no pressure. Cuckoo Electric Pressure Rice Cooker Twin Presser is a double pressure technology that selects ultra-high pressure and no pressure, allowing you to cook rice and various dishes that suit your taste. High pressure gives a chewy and sticky texture, and no pressure gives a moist and sticky texture.

After selecting the no-pressure steamed menu, press the selection button to set the time for 20 minutes, and cook no-pressure.

Use open cooking when there are about 7 minutes left before slowing down. If you press open-cooking in the middle, it will be released in a minute, so you can open the lid in the middle of cooking. "Please open the lid' Don't open it in advance until the word comes out. Personally, it's my favorite function among the functions of the Kuku electric rice cooker.

When I opened it by pressing open cooking, steamed eggs were cooked very well.

Put the self-cooked cocktail shrimp, triangular crami, and shiitake mushrooms on top, then put the plastic wrap back in and close the lid. Garnish can be uploaded to suit your taste, such as crown daisy or ginkgo. Don't forget to open the lid with open cooking and close it in 3 minutes! If the time is exceeded, the cooking will be canceled.

The cooking is over as we move on to the warmth.

Japanese steamed egg chawanmushi is done.