-
1
First, let's make Japanese dashi soup stock!
-
2
Soak kombu in the water at least 30 minutes.
-
3
Place the pot on low to medium heat.
-
4
Right before the water boils, remove the kombu.
-
5
Turn off the heat, and add the Katsuobushi.
-
6
Let it set until Katsuobushi sinks.
-
7
Strain the stock through a strainer with paper towel.
-
8
Look at this golden color!!
-
9
Let it cool.
-
10
Preheat a steamer on high heat.
-
11
Cut the solid ingredients into small pieces.
-
12
Dip the chicken and shrimp into the soy sauce .
-
13
Mix dashi, soy sauce and salt in a bowl.
-
14
Taste it and if you feel that it's just like a soup, it's perfect!
-
15
Adjust taste if needed.
-
16
Beat the egg and add the dashi mixture to the egg.
-
17
Strain it with a strainer.
-
18
Place the solid ingredients in a small cup or a ramekins.
-
19
Pour the egg mixture to fill 3/4 of cup and cover the cup.
-
20
Reduce steamer heat to low.
-
21
Place cups into the steamer.
-
22
Cover and steam for about 10 minutes or until it is firm like silky tofu.
-
23
Garnish each cup with a YUZU peel and MITSUBA leaf.
-
24
You may also make Chawan-mushi with a microwave instead of a steamer.
-
25
Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath.
-
26
Microwave in the water bath for 2 to 5 minutes.
-
27
The time depends on your microwave power and the width of the cup.
-
28
Please be careful not to overdo it.
-
29
You may need to extend the cooking time by another 15 sec or so.
-
30
Otherwise, You'll make a big mess... Take it slow!
-
31
Yummy!
