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茶碗蒸し｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

出汁パック : 1袋
water : 500ml
(A)塩 : 1つまみ
(A)みりん : 大さじ2
(A)薄口醤油 : 小さじ2
ちくわ : 2本
三つ葉 : お好みで

Time required

40minutes

Procedure

1) 材料の下準備をする 00:19
Put the dashi pack and water in a pot and bring to a boil over medium-low heat.
Bring to a boil, then simmer for 10 minutes.
Cut the chikuwa into bite-sized pieces and put them in a bowl for chawanmushi.
Remove 350ml from the boiled dashi stock and leave it at room temperature to remove the heat.
2) 卵液を作る 02:30
Mix the eggs with chopsticks so that they do not foam.
Add (A) and the cooled dashi stock from Step 1, mix, and strain through a colander.
3) steamed in a frying pan 04:11
Gently put 2 into the 1 bowl and cover with aluminum foil.
Spread 1L of water and a cloth in a frying pan, gently put a container on top of it, and heat it over medium heat.
When it boils enough, cover it with a lid and steam it for 12 minutes on a low heat.
After 12 minutes, turn off the heat and let it cook for 12 minutes with residual heat.
Take out the vessel and complete with mitsuba.

Point

・When stirring the eggs, mix without adding air so as to cut off the egg whites.
・The bubbles that form when the egg mixture is transferred to a bowl can be removed by lightly burning with a gas burner, and the finished product looks beautiful.
・Make sure that the lid of the frying pan closes tightly when the chawanmushi bowl is placed inside. If it does not close, use a wider pan.
・When it reaches a temperature that you can touch with your hand, the rough heat has been removed.
・Do not add salt if the dashi pack contains salt.
・Remaining dashi stock can be used for miso soup, etc.
・By putting a cloth in the frying pan, the pan will not move and the bottom will not harden all at once.