How to Make Chawanmushi (Steamed Egg Custard with Chicken and Shrimp Recipe) | Cooking with Dog

We are making Chawanmushi with various kinds of fillings. The excellent dashi broth brings out the flavor of the ingredients.

How to make Chawanmushi
https://cookingwithdog.com/recipe/chawanmushi/

(2 people) Cook Time: 30 minutes

- Egg Mixture -
1 Large Egg
170ml Water (0.719 u.s. cup)
1/2 tsp Granulated Bonito Dashi
1/2 tsp Sake
1/2 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
1/4 tsp Salt

- Fillings -
50g Chicken Meat (1.76 oz)
2 Shrimps
2 Shiitake Mushrooms
4 slices of Kamaboko - fish minced and steamed
4 Ginnan - Ginkgo Seeds
Mitsuba - Japanese Wild Parsley
Sake & Usukuchi Soy Sauce for Seasoning

* A lid wrapped with kitchen towel prevents water drops from falling into the cups.

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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