Japanese chawanmushi

Overview

Japanese chawanmushi can also be said to be a seafood steamed egg. It is usually steamed with clams and shrimps, and is garnished with fish roe at the end. However, the clams were not very fresh these two days, so they were omitted and replaced with crab sticks. I believe many people who have eaten Japanese food are familiar with this dish. Its smooth texture and rich fragrance really leave a strong impression, and its preparation is also simple and easy to succeed,

Tags

• hot dishes
• home cooking
• common dishes
• children
• banquet dishes
• egg
• fresh shrimp
• light soy sauce
• salt
• water

Ingredients

Steps

1. 1 Crack the eggs into the empty bowl,

   

2. 2 Beat the eggs evenly and add warm water that is twice to three times the volume of the eggs. (Around 50 degrees is the best. If you don’t have a thermometer, you can also take a bowl of water and put it in the oven at 50 degrees for a few minutes.)

   

3. 3 Beat evenly,

   

4. 4 Add light soy sauce and salt,

   

5. 5 Sieve the egg liquid,

   

6. 6 Put it into a small bowl, (70-80% full is enough,)

   

7. 7 Cover with plastic wrap (to prevent water vapor from entering during steaming and causing excessive water vapor)

   

8. 8 Steam for about 6 minutes. Open the plastic wrap and put in the shelled shrimp and crab fillets.

   

9. 9 Steam for about 5 minutes. (If you are afraid that the egg is not cooked well, you can also use a toothpick to insert the egg. If it is not cooked, there will be water coming out, but if it is cooked, there will be no water.)

   

10. 10 Japanese chawanmushi is ready,