How to Make Chawanmushi (Japanese Egg Custard Dish with Ginkgo Seeds)
Posted on 25. Jun, 2011 by The Art of Japanese Cooking in Cuisine and Recipes
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Ingredients for Chawanmushi (serves 2) – Egg Mixture – 1 Large Egg 170ml Water (0.719 us cup) 1/2 tsp Granulated Bonito Dashi 1/2 tsp Sake 1/2 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) 1/4 tsp Salt – Fillings – 50g Chicken Meat (1.76oz) 2 Shrimps 2 Shiitake Mushrooms 4 slices of Kamaboko – fish minced and steamed 4 Ginnan – Ginkgo Seeds Mitsuba – Japanese Wild Parsley Sake & Usukuchi Soy Sauce for Seasoning * A lid wrapped with kitchen towel prevents water drops from falling into the cups.
How to Make Chawanmushi (Japanese Egg Custard Dish with Ginkgo Seeds)
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