RECIPE CHAWAN MUSHI
Sent in bij Jeanette: Steamed custard with chicken, shrimp and veggies
Poultry dishes from Japan for 4 persons
Ingredients
- 4 eggs
- 2 cups dashi
- 1 tsp salt
- 1,5 tsp soysauce
- 1 tbsp sake
- 1/4 pnd chickenbreast, sliced
- Marinade chicken
- 1 tsp soysauce
- 1 tsp sake
- 8 large shrimp, pealed
- 4 dried chinese mushrooms or shitake, soaked, cleaned and quartered
- 2 ounces shredded carrot
- 4 handfull spinach, blanched and leaked
- zest of 1/4 lemon
Preparation
Prepare dashi, leave to cool.
Marinate sliced chicken and leave for about 10 mins.
Softly whisk eggs together lightly, add dashi and whisk softly without adding bubbles. Strain this mixture through some cheesecloth.
Divide veggies, chicken and shrimp over 4 cups (chawan mushi cups, souffle cups or others max 4 inches high). Then divide egg over the 4 cups, leave 1/2 inch space on top.
Prepare steamer, leave to simmer very slowly and place cups in steamer for about 10-15 mins. To see if its done, use chopstick if it comes out clean its done. Sprinkle with zest and serve.
Marinate sliced chicken and leave for about 10 mins.
Softly whisk eggs together lightly, add dashi and whisk softly without adding bubbles. Strain this mixture through some cheesecloth.
Divide veggies, chicken and shrimp over 4 cups (chawan mushi cups, souffle cups or others max 4 inches high). Then divide egg over the 4 cups, leave 1/2 inch space on top.
Prepare steamer, leave to simmer very slowly and place cups in steamer for about 10-15 mins. To see if its done, use chopstick if it comes out clean its done. Sprinkle with zest and serve.