-
1
Note: check how much the steaming containers can hold!
-
2
Make sure that 100 ml of water fills up your container to about 70~80% full because you will be adding mentsuyu, mirin and other fillings.
-
3
Important: Don't calculate 100ml x 4 serving for the water measurement.
-
4
You actually you will only need 250 ml of water for 4 servings Use 280 ml if you have less fillings.
-
5
Prepare the fillings.
-
6
This time I used chicken thigh meat, 4 cuts of kamaboko and 8 gingko nuts.
-
7
Cut the chicken into bite-size and put it into a heatproof bowl.
-
8
Marinate the chicken with soy sauce and sake.
-
9
Cover it with cling wrap and microwave it!
-
10
I put it on 500W for 3 minutes.
-
11
For raw ingredients, cook them beforehand.
-
12
If you don't have a strainer, use a small colander or sieve to strain the egg into a bowl.
-
13
Throw away any leftover eggs in the strainer.
-
14
This prevents the chawan-mushi from becoming lumpy.
-
15
Add mentsuyu, mirin and water into the egg in the bowl and mix well.
-
16
It is ok if there are bubbles on the surface..
-
17
Place the fillings into the chawanmushi container and add the egg mixture.
-
18
You could add fillings such as spinach, naruto, chicken thigh meat, bean sprouts, etc.
-
19
There will be bubbles.
-
20
Let's get rid of them.
-
21
Gently bring the flame of a lighter close to the surface to remove the bubbles.
-
22
Once the flames get close, the bubbles will pop.
-
23
If you are using a proper bowl for chawanmushi, replace its cover.
-
24
If not, cover each container with aluminium foil so that water will not drip in.
-
25
Steam the chawanmushi in a steamer.
-
26
If you don't have a steamer, use a pot!
-
27
Fill half the steamer or pot with water, cover it and cook over medium heat.
-
28
Once the water starts boiling, bring the heat down to low and cook for another 10~15 minutes.
-
29
Remove the aluminium foil and poke the middle with a toothpick.
-
30
If the liquid that flows out is mixed with egg, you are not done yet!
-
31
If the liquid that flows out is clear, it is done.
-
32
You check it the same way you'd check if a salisbury steak is done.
-
33
If you are making only one, use a smaller pot.
-
34
The cooking time will also be shorter.
-
35
Pork Rolls Sauce: https://cookpad.com/en/recipes/156911-fried-pork-and-aburaage-spirals-with-ankake-thick-sauce
-
36
Mentsuyu Katsu-Don: https://cookpad.com/en/recipes/156953-pork-cutlet-rice-bowl-using-mentsuyu
