Sunday, February 13, 2011

13 Feb 11 (Sun) - Chawamushi

Attempted the chawamushi again and this time I used the conventional steaming method as well as covered the dish properly during steaming. It turns out much, much better than the last round.


1 egg
1/4 tsp sugar
1/4 tsp cooking sake
1/4 tsp mirin
1/4 tbsp light soya sauce
1/4 chicken cube
125ml water

1.  Dissolve 1/4 chicken cube with 125ml water to make chicken stock
2.  Add sugar, cooking sake, mirin and light soya sauce to the chicken stock
3.  Make sure the chicken stock is at room temperature before adding the egg
4.  Use a chopstick to stir the egg in a cutting motion to combine egg and chicken stock without creating too much foam
5.  Place other ingredients that you like (e.g. fishcake, shredded chicken meat) into a bowl
6.  Strain the egg mixture into the bowl
7.  Cover the bowl with foil
8.  Steam over high heat for 10mins
9.  Off the heat and serve hot

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