How to Make Chawanmushi (Steamed Egg Custard) 茶碗蒸しの作り方

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. About Music Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org

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