Steps to Make Favorite Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce

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The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. Get 4 Eggs
2. Get 400-450 ml Dashi Stock / Chicken Stock
3. Take *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
4. Take 1/4 teaspoon Salt
5. Take 1 teaspoon Soy Sauce
6. Prepare <Sauce Ingredients>
7. Take 100-150 g Chicken Fillet *cut into small pieces
8. Get 100 g Shimeji (or other Asian mushrooms)
9. Make ready 1 cup Dashi Stock / Chicken Stock
10. Get 1/2 teaspoon Salt
11. Prepare 1/2 teaspoon Soy Sauce
12. Prepare 1 tablespoon Mirin
13. Take 1 teaspoon Grated Ginger
14. Prepare 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
15. Make ready 1 Spring Onion *finely chopped

You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. Chawanmushi is relatively simple to make, so it is a home cooking dish, too. When you eat Chawanmushi at home, it is more. This Japanese custard is made with eggs, dashi, soy sauce, and mirin, plus numerous other ingredients like chicken, white fish The custard usually consists of an egg mixture that can be flavored with numerous ingredients such as dashi (Japanese stock), soy sauce.

Instructions to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
2. Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
3. Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
4. Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
5. *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
6. Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
7. Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.

When you eat Chawanmushi at home, it is more. This Japanese custard is made with eggs, dashi, soy sauce, and mirin, plus numerous other ingredients like chicken, white fish The custard usually consists of an egg mixture that can be flavored with numerous ingredients such as dashi (Japanese stock), soy sauce. SPECIAL INGREDIENTS USED IN THIS INSTANT POT CHAWANMUSHI RECIPE DASHI Dashi can be easily prepared with kombu seaweed and katsuobushi. Topped with mushrooms (hon shimeji are called for in the recipe but shiitakes work quite nicely) and finished with a few spoonfuls of concentrated dashi flavored with soy, mirin, and rice wine Make the chawanmushi broth: Combine the dashi with the soy sauce, vinegar, and mirin in a medium saucepan. Chawanmushi means "steamed in a small bowl." Chawanmushi is a savory Japanese custard dish that is commonly served as an appetizer or a side dish in a specialized ceramic dish with a lid to keep warm.

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