Source : Rehydrate The Dried Shiitake Mushrooms Cut Chicken Into 2-cm Pieces And Season Lightly With Salt And 1/2 Tablespoon Of Sake Devein The Shrimps Then Bo...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by cookpad.japan
at : December 18, 2022
Step:
Rehydrate the dried shiitake mushrooms. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake.
Devein the shrimps, then boil them and remove the shells. Blanch the mitsuba and tie the stems together in a knot.
In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock. Add the ★ seasoning. Let it cool down.
Break the eggs into a bowl and beat gently without creating bubbles. Add the dashi made in Step 3 and mix. Strain the mixture.
Put the chicken, kamaboko, and shiitake mushrooms into the bowls. Add the egg mixture until the bowls are about 60% full.
Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer.
First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes.
Remove the lids from the bowls and place the mitsuba and shrimp on top. Return the lids and leave for about a minute.
Ingredients
2 Eggs
4 Dried shiitake mushrooms
100 grams Chicken tender or chicken breast
1/4 log Kamaboko
8 sprigs Mitsuba
4 medium-sized Shrimp
1 tsp ★Salt
1 tsp ★ Usukuchi soy sauce
1 tsp ★Mirin
400 ml Japanese dashi stock
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