Chawanmushi

Beat the eggs gently without creating foam and strain them through a sieve for a smooth finish.

２servings

1 egg
4 shrimp
4 ginkgo nuts
Appropriate amount of Japanese parsley
[A] 1 packet of Kayanoya Original Dashi Stock Powder
[A] 0.85 cup water
[B] 1/2 tsp light soy sauce
[B] 1/2 tsp mirin
[B] Salt to taste

Directions

Place ingredients [A] in a pot and bring to a boil. Reduce to medium heat and simmer for 2-3 minutes, then let cool.
Remove shells and veins from the shrimp and cut them in half. Remove shells from the ginkgo nuts and boil them in salted water until they are a bright color.
In a bowl, beat the egg gently without creating bubbles, then mix in the cooled dashi from step 1 and ingredients [B]. Strain the mixture.
Place half of the shrimp and ginkgo nuts in serving bowls and pour the egg mixture over them. Cover with aluminum foil.
Fill a shallow pot with water up to half the height of the bowls and arrange the bowls inside. Bring to a boil over high heat, then reduce to medium and steam for 5 minutes. Uncover, add the remaining shrimp and ginkgo nuts, and steam for another 2 minutes. Turn off the heat and let sit for about 5 minutes. Garnish with Japanese parsley.

Used in this Recipe

Kayanoya Original Dashi Stock Powder (8 g packet x 30)

Price

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