|Water||4 Cup (64 tbs)|
|Kombu seaweed||1 (about 4inches wide and 4 inches long)|
|Bonito flakes||2 Ounce|
|Soy sauce||1 Teaspoon|
|Ginkgo nuts||4 , boiled|
To make the dashi broth
In a medium stock pot, add water, kombu seaweed, then bring to a boil.
Once boiled, add bonito flakes to the pot, and turn off the heat.
Wait 10 minutes until bonito flakes are settled down. Sift out any remaining elements.
Let it cool and then chill. Take out 1/2 cup of dashi broth, set aside, and to create a topping sauce at the end.
To make the chawanmushi base
Beat eggs. Pour the mixed eggs into the chilled dashi broth, and combine everything well.
Add soy sauce, mirin, and salt into the mixture. Sift out any remaining elements.
Add a piece of ginkgo nut and a piece of shrimp into each bowl.
Then scoop the chawanmushi base into each bowl as well. Steam them for 1 minute over high heat, then another 9 minutes over low heat.
To make the topping sauce
In a small saucepan, add the dashi broth, soy sauce, mirin, salt, and kuzu arrowfoot, and bring to a boil until you get a syrup consistency.
Lastly, add 1 tablespoon of the topping sauce on top of the chawanmushi and garnish with sea urchin.
Serving size Complete recipe
Calories 520Calories from Fat 248
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 8 g40%
Trans Fat 0 g
Sodium 2749 mg114.54%
Total Carbohydrates 6 g2%
Dietary Fiber %
Sugars 3 g
Protein 64 g128%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet