Recipes
10 eggs
1500 ml dashi soup stock (Japanese bonito broth) *¹, chilled or cold
about 75 ml usukuchi-soy sauce
salt, as needed
2 tablespoons *² TREHA®
5 pcs fresh shiitake mushrooms, cut as needed, depending on the size
15 pcs black tiger prawn (21/25 size)
15 slices Red/pink kamaboko (fishcake)
Mitsuba (Japanese honewort), as needed
*¹: It's easier to prepare 'Dashi' soup stock using 'Dashi' packs, semi-permeable bags of bonito flakes/powder. Make 'Dashi' as directed on the package.
*²: 1tablespoon = 15 ml, about 10 g
Preparation:
- Shiitake mushrooms: remove stems. Slice as needed.
- Prawns: Devein the back of prawns with a skewer. Pull off the outer shell. Add small amount of sake (not included in recipe) and 1-2 pinches of TREHA® (not included in recipe). Rub with hands. Parboil for seconds and cut as needed.
- Mitsuba: Cut as needed.
- Preheat the steam convection oven at 203 ºF /95 ºC.
Beat the eggs in a bowl gently, try and make sure that the eggs do not froth up at all.
In a separate bowl, mix together the dashi stock, usukuchi-soy sauce, salt and TREHA®. Add this chilled or cold dashi stock mix to the egg while stirring constantly.
Strain the mix through a very fine sieve for smooth texture.
Add Mitsuba and mix well again."
To a small ramekin/cup for each person, place slices of shiitake mushroom, pieces of prawns, one slice of kamaboko.
Fill the cups with the egg mixture to near the top.
Sprinkle Mitsuba on top.
Place the cups to the steam convection oven warmed at 203 ºF/95 ºC and steam them for 10-12 min.
To check if the chawanmushi has set, poke a skewer. If the clear liquid comes out, it's done. If the eggy liquid comes out, steam a little more.
Creates smooth texture by suppressing protein denaturation
