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Chawanmushi is a classic Japanese savory egg custard known for its delicate, silky-smooth texture. This version is packed with various fillings like chicken, shrimp, and shiitake mushrooms, all enhanced by a refined dashi broth.
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Prepare the egg and dashi mixture, then strain through a sieve. → Cut and season the chicken, shrimp, and vegetables. → Briefly sear the chicken and blanch the ginkgo seeds. → Assemble the fillings in cups and pour over the egg mixture. → Steam on high for 1 minute, then on very low heat with a vented lid for 10 minutes.
Prepare the egg and dashi mixture, then strain through a sieve. → Cut and season the chicken, shrimp, and vegetables. → Briefly sear the chicken and blanch the ginkgo seeds. → Assemble the fillings in cups and pour over the egg mixture. → Steam on high for 1 minute, then on very low heat with a vented lid for 10 minutes.
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Strain the egg mixture to ensure the custard is silky and free of lumps.
Pan-frying the chicken beforehand prevents the juices from clouding the egg custard.
Temperature control is crucial: steaming on too high a heat will cause the custard to develop bubbles (honeycombing).
Wrapping the steamer lid with a kitchen towel prevents condensation from dripping into the cups.
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