Making Japanese Steamed Eggs (Ignoring Chawan)
This is Chawanmushi with a soft pudding texture and steamed eggs in Japanese style. It's soft and sweet, so I think kids will like it^^
2 serving
Within 60 minutes
썬쿡♡
Ingredients
  • Eggs
    3piece
  • kelp broth
    300ml
  • Tzuyu
    1spoon
  • cooking wine
    1spoon
  • Sugar
    1little
  • Cocktail shrimp
    2ea
  • leek
    little
  • cooking wine
    1spoon
Cooking Steps
STEP 1/12
Put 5 to 6 pieces of kelp about 3cm in 350ml water and when it boils up, turn off the heat and scoop out the kelp.Let the kelp stock cool completely.
STEP 2/12
Beat 3 eggs in a bowl with chopsticks.
STEP 3/12
Add 1 spoonful of tsuyu, 1 spoonful of cooking wine, and a pinch of sugar.
STEP 4/12
Mix the egg mixture well.
STEP 5/12
Add 300ml of cooled kelp stock to egg water and mix well.
STEP 6/12
Sift the egg mixture once and remove the string.
STEP 7/12
Fill a bowl with 70 to 80 percent egg water.
STEP 8/12
Put water in a steamer and when the water boils, reduce the heat to medium low, cover the steamed egg bowl with cooking foil or plastic wrap, and put it in the steamer.
STEP 9/12
Put it in a steamer, cover it, and cook it over medium low heat for 13 to 14 minutes.
STEP 10/12
While steamed eggs are cooking, add thawed cocktail shrimp to boiling water and add 1 spoon of cooking wine. Boil it for about a minute and take it out.
STEP 11/12
After about 13 to 14 minutes, open the steamer lid, put the boiled shrimp garnish on the steamed egg, cover the cooking foil lid again, and cook over low heat for 3 to 4 minutes.
STEP 12/12
It's done.
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