ID: 87337f47...
Chawanmushi is a classic Japanese savory egg custard infused with dashi and steamed to a silky-smooth texture. This version is conveniently made in an Instant Pot and filled with seasonal ingredients like chicken, shrimp, and mushrooms.
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Prepare and marinate chicken and shrimp in sake; slice carrots, kamaboko, and mushrooms. → Whisk eggs and mix with dashi, mirin, soy sauce, and salt; strain through a sieve. → Place ingredients into cups, pour in egg mixture, and cover with lids or foil. → Steam in the Instant Pot for 0 minutes at Low Pressure with 10 minutes natural release. → Check doneness with a skewer and serve warm.
Prepare and marinate chicken and shrimp in sake; slice carrots, kamaboko, and mushrooms. → Whisk eggs and mix with dashi, mirin, soy sauce, and salt; strain through a sieve. → Place ingredients into cups, pour in egg mixture, and cover with lids or foil. → Steam in the Instant Pot for 0 minutes at Low Pressure with 10 minutes natural release. → Check doneness with a skewer and serve warm.
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Weighing the eggs is important to get the correct dashi ratio (1 part egg to 2.5 parts dashi) for the perfect texture.
Whisk the eggs gently to minimize bubbles, which can cause holes in the finished custard.
Straining the mixture is a key step to achieve a silky-smooth consistency.
Covering the cups with foil or lids prevents steam condensation from diluting the custard.
The '0 minute' steam time works because the custard cooks as the pressure builds and during the natural release phase.
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