Bouillabaisse
Tender Beef Shank Stew
Beef Stroganoff
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
Cook
30 min
Instructions
Step 1
Tip Chilled Cream ChawanmushiPlace [A] in a pot and heat. After boiling, simmer on medium heat for 2-3 minutes, remove the dashi packet, and let it cool.
Step 2
In a bowl, beat the egg gently, add the cooled dashi and heavy cream, mix well, then strain into serving bowls.
Step 3
Place the bowls in a pot with water up to half the height of the bowls, cover with a lid, steam on high heat for 1 minute, then reduce to very low heat and steam for about 8 minutes, ensuring no bubbles form.
Step 4
Once steamed, let it cool to room temperature, then chill in the refrigerator.
Step 5
Before serving, garnish with boiled baby corn, edamame, and prosciutto.
Tip Chilled Cream Chawanmushi
For a fluffy finish, ensure to mix the egg without creating foam. Use chopsticks to break the egg yolk and whites by moving the chopstick tips side-to-side at the bottom of the bowl, then scoop up with the chopsticks.
