Chawanmushi (steamed egg custard)
Ingredients （ for 3 to 4 Sierra cups ）
| - 2 eggs | |
| - A: (300ml soup stock, 2 tsp soy sauce, a pinch of salt) | |
| - 40 g of chicken thigh meat | |
| - 1-2 slices of shiitake mushroom | |
| - 4-5 slices of kamaboko fish cake | |
| - Mitsuba leaf (Japanese trefoil) to serve | |
| - Suitable amount of water for steaming. |
Directions
| 1. | Mix ingredients of A and set the mixture to the side. (* Let it cool if warm.) |
| 2. | Cut chicken thigh meat into bite-sized pieces, dip in boiling water, and season with a pinch of salt.Cut shiitake mushrooms into thin slices and kamaboko fish paste into quarter slices. Cut mitsuba into small pieces. |
| 3. | Crack eggs into a bowl and beat them until well-beaten.Add A mixture to the bowl.(Straining the beaten eggs through a colander will give the eggs a fine texture.) |
| 4. | Pour water into the cooker and bring it to a boil. While the water is simmering, put the chicken, kamaboko fish cake, and shiitake mushrooms into the Sierra cups. Pour the egg mixture into the cups. Arrange the kamaboko fish cake, shiitake mushrooms, and mitsuba for decoration. |
| 5. | When the water in the cooker comes to a boil, place the Sierra cups on top of the cooker. Cover with the lid and steam for about 25 minutes. |
| 6. | Test the mixture with a bamboo skewer. If a clear liquid comes out, the chawanmushi is ready to eat. |
Notes:
- Warning! Hot! Please be careful not to burn yourself.
- Be sure that there is enough water in the cooker for the entire process.
- Cooking time may vary depending on heat power level.
