When you are wanting something hearty and healthy and easy to cook, a popular side dish at many a Japanese restaurant or home.
This recipe is adapted from the Japanese Centre, why? I did not have all the ingredients that were required in theirs, yet it turned out delicious.
Chawanmushi (Japanese Steamed Egg)
240ml dashin stock (or water)
1 teaspoon soy sauce
1 teaspoon mirin
1 teaspoon sugar
4 fresh or dried shitake mushrooms
pinch of salt
- Remove stalks from the mushrooms and slice. If you are using dried shitake mushrooms, soak or hydrate them in hot water first. When they are nicely soft & plump, you can then remove the stalks & slice the mushrooms.
- Place eggs in a bowl and lightly beat to crack the yolks & mix with the whites. DO NOT BEAT the egg to the death. We just want the yolk & whites to be mixed together, no froth, no foam, no bubbles. There will be bits of the membrane in this mix. Leave it alone for now.
- Add the water, soy sauce, mirin, sugar & salt.
- Mix it up, again no intense beating.
- Pour the mixture through a sieve into another container. Discard anything stuck on the sieve.
- Place the sliced mushroom pieces into the bottom of the 4 bowls (rice bowls or ramekins or cups).
- Pour the egg mixture over the mushroom pieces, evenly distributing the mixture between the bowls.
- Steam on a rack for about 8-10 minutes. Check if the egg is set by inserting a toothpick in.