Chawan-mushi (Steamed Egg Custard) in the Microwave Recipe.
You can cook Chawan-mushi (Steamed Egg Custard) in the Microwave using 7 ingredients and 8 steps. Here is how you cook that. The Best Chawan-mushi (Steamed Egg Custard) in the Microwave Recipe - Recipe: Appetizing Chawan-mushi (Steamed Egg Custard) in the Microwave
Ingredients of Chawan-mushi (Steamed Egg Custard) in the Microwave Recipe
- Prepare 2 1/2 tbsp of Shiro-dashi.
- Prepare 2 of Eggs.
- It's 300 ml of Water.
- It's 70 grams of Chicken thigh.
- It's 2 of Shiitake mushrooms.
- Prepare 30 grams of Kamaboko.
- You need 10 grams of Spinach.
Chawan-mushi (Steamed Egg Custard) in the Microwave instructions
- Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips..
- Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture..
- Get your mugs ready..
- Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly..
- This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly..
- If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy..
- This is the shiro-dashi I use..
- Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done..