Soft Japanese steamed eggs, making chawanmushi
It's a really soft Japanese steamed egg chawanmushi! You can taste various flavors with shrimp garnish.
2 serving
Within 30 minutes
꼬꼬부기
Ingredients
  • Eggs
    3ea
  • Water
    180ml
  • Sea tangle
    1piece
  • dried bonito
    1handful
  • cooking wine
    1T
  • Salt
    1/2t
  • Cocktail shrimp
    3ea
Cooking Steps
STEP 1/15
Put 180ml of water in a pot, add a sheet of kelp, turn on the heat, and boil for about 15 minutes.
STEP 2/15
After turning off the heat, add a handful of katsuobus and allow the broth to boil for about 2 minutes.
STEP 3/15
After 2 minutes, strain the kelp katsuobushi broth and cool it down.
STEP 4/15
Beat in three eggs.
STEP 5/15
Sift out the beaten eggs. Please throw away all the filtered strings.
STEP 6/15
Pour the cold broth into the egg mixture.
STEP 7/15
Add 1/2t of salt, please.
STEP 8/15
Add 1T of cooking wine and mix well.
STEP 9/15
Filter out any foam formed during egg mixture.
STEP 10/15
Cover the bowl with plastic wrap and use a toothpick to make 3-4 holes.
STEP 11/15
Pour enough water into the pot so that it doesn't spill over the steamed eggs. And when it starts to boil, steam over medium heat for about 10 minutes.
STEP 12/15
Place 3 frozen shrimps defrosted in boiling water and simmer until pink and shrimp are fully cooked.
STEP 13/15
When the steamed eggs are done, take them out and put the boiled shrimp on top.
STEP 14/15
It's a chawanmushi that's so soft and smells good!
STEP 15/15
After turning off the heat, add a handful of katsuobus. Then, let the broth boil for about 2 minutes.
You can make a prettier chawanmushi by removing the foam from the egg.
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