Ingredients with Measurements:
- 4 large eggs
- 2 cups of dashi broth
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1/2 teaspoon of salt
- 1/2 cup of shrimp, peeled and deveined
- 1/2 cup of scallops
- 1/2 cup of mushrooms, sliced
- 1 green onion, thinly sliced
- 1 tablespoon of vegetable oil
Special equipment needed:
- 4 small heatproof bowls or ramekins
- Steamer
Step-by-step instructions:
1. In a bowl, whisk together the eggs, dashi broth, soy sauce, mirin, and salt until well combined.
2. In a pan, heat the vegetable oil over medium-high heat. Add the shrimp, scallops, and mushrooms and sauté until cooked through, about 3-4 minutes.
3. Divide the cooked shrimp, scallops, and mushrooms evenly among the four bowls.
4. Pour the egg mixture over the shrimp, scallops, and mushrooms in the bowls.
5. Cover each bowl with foil and place them in a steamer. Steam for 15-20 minutes or until the chawanmushi is set.
6. Remove the bowls from the steamer and garnish with green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 180°C (350°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 2g
Cholesterol: 210mg
Sodium: 800mg
Total carbohydrates: 5g
Dietary fiber: 1g
Protein: 16g
Substitutions for ingredients:
- Dashi broth can be substituted with chicken or vegetable broth.
- Shrimp and scallops can be substituted with other seafood such as crab or clams.
- Mushrooms can be substituted with other vegetables such as spinach or carrots.
Variations:
- Add other ingredients such as tofu or chicken.
- Use different seasonings such as ginger or garlic.
- Make a vegetarian version by omitting the seafood and using vegetable broth.
Tips and tricks:
- Be careful not to overcook the chawanmushi as it can become tough and rubbery.
- Use a fine-mesh strainer to remove any lumps from the egg mixture.
- Use a ladle to pour the egg mixture into the bowls to avoid spilling.
Storage instructions:
Chawanmushi can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the chawanmushi in a steamer and steam for 5-7 minutes or until heated through.
Presentation ideas:
Serve the chawanmushi in the bowls it was cooked in or transfer it to a small plate. Garnish with green onions and a sprinkle of sesame seeds.
Garnishes:
Green onions, sesame seeds
Pairings:
Serve with a side of steamed rice and miso soup.
Suggested side dishes:
Steamed rice, miso soup
Troubleshooting advice:
- If the chawanmushi is too watery, increase the cooking time by a few minutes.
- If the chawanmushi is too firm, decrease the cooking time by a few minutes.
Food safety advice:
- Make sure to cook the seafood and eggs thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Chawanmushi is a traditional Japanese dish that originated in the Edo period (1603-1868). It is a savory egg custard that is typically served as an appetizer.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as an appetizer or as part of a Japanese-style meal.
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Region: Japanese