In a small bowl, combine dried shiitake and water. Let it soak for 15 minutes. When shiitake becomes soft, cut each into quarters. Keep the water.
Put the water from Step 1 into a measuring cup, and then fill with dashi stock until you have ½ cup of liquid.
Cut chicken into small cubes so that they will be cooked fast. Peel and devein shrimp if necessary. Marinate chicken and shrimp in sake for 15 minutes (sake will get rid of fishy/meaty taste and smell).
Whisk the egg in a medium bowl. Add Seasonings and dashi stock mixture from Step 2.
Then strain the mixture through a sieve into another bowl.
Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
Divide all the ingredients into 2 cups. I start with chicken, shiitake, ginkgo nuts, and shimeji. Then put kamaboko, shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup).
Gently pour the egg mixture into the cups to avoid creating bubbles. Instead of covering the ingredients completely with egg, leave some exposed so it will look nicer when cooked. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).
Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp and/or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.
Serve warm with uni and ikura on the side (optional). Place them on top right before you eat.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 26 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 124mg||38 %|
|Sodium 55.1mg||2 %|
|Potassium 175.6mg||5 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.3g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 78
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