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Chawan Mushi

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  Dried mushrooms 7 Medium (Sprinkled With 1/2 Teaspoon Sugar And Softened In 1/2 Cup Water)
  Bamboo shoot 7 , cut in thirds
  Water chestnuts 7 , each cut into 5 slices
  Soy sauce 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Mirin 1 Tablespoon
  Chicken breast 1 Large, skinned and boned
  Soy sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Shrimp 7 (Shelled With Tail Left Intact And Deveined)
  Salt 1⁄8 Teaspoon
  Sake/Dry sherry 2 Tablespoon
  Gingko nuts 7
  Kamaboko 1 Cup (16 tbs), sliced (1 Package)
  Eggs 4
  Dashi 2 1⁄4 Cup (36 tbs)
  Sugar 1 Teaspoon
  Lemon peel strips 7 Small
  Watercress sprigs 7 Small

Cut softened mushrooms into thirds; combine with mushroom soaking water, bamboo tips and water chestnuts.
Cover, bring to boil and cook 10 minutes.
Add soy, sugar and mirin; cook 5 minutes, remove lid and let liquid boil away.
Cut chicken breast lengthwise and then cut with grain into 35 small strips.
Combine with soy and salt.
Sprinkle shrimp with salt and drizzle sake over to coat.
Let stand 10 minutes.
Place in 7 chawan bowls: 3 pieces mushroom, 3 pieces bamboo, 5 slices water chestnuts, 5 strips chicken, 1 shrimp, 1 gingko nut, 1 slice kamaboko.
Beat eggs with chopsticks to blend; do not allow to foam.
Add dashi, soy sauce, sugar and salt and heat slightly.
Ladle into bowls, cover bowls, place in steamer and steam 15 minutes; do not allow the water to boil hard at any time.
Check; custard should be set and shrimp pink.
Garnish each bowl with a lemon peel strip and a watercress sprig; put lids on and serve immediately.

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Chawan Mushi Recipe