Ingredients (4 servings): 240 ml dashi (tuna with sea kale)
2 eggs
Fillers:
4 shrimps
1-2 mushrooms
50 g. chicken filet
4 pieces kamaboko Seasonings:
0,5 tsp salt
1 tsp soy sauce
Preparation of filler:
Remove shell from the shrimps leaving the tale, remove spine veins and put into boiling water for 1 minute. Cut chicken filet into small and mushrooms into larger pieces.
Preparation of dashi:
Pour 1 l. of water into a pot, add kombu (2 square leafs of 8 cm). As the water starts boiling take out kombu. Bring to the boil on low fire and turn off the stove. Leave for 2-3 minutes and then filter through a cheesecloth.
Preparation of chawanmushi:
1. Bring dashi to the boil, add seasonings and cool down.
2. Do up eggs so that foam do not appear. Add dashi with seasonings and mix thoroughly.
3. Put the fillers (shrimps, chicken, shiitake, kamaboko) in steamed bowls or ceramic pots and then carefully pour the early prepared mixture.
4. Put the bowls in a steam cooker. So that drops do not get into the bowls wrap the cover with a towel and put it on the steam cooker. Boil on heavy fire for 2 minutes and then on low fire for 10-13 minutes.
5. Chawanmushi is eaten hot in winter and cooled down in a fridge in summer.
Ingredients (4 servings):
