30分
Crack the eggs into a bowl and beat them.
Add (A) and mix.
Strain through a strainer.
Cut off the stalks of the shimeji mushrooms and divide them into easy-to-eat pieces.
Insert a knife into the chikuwa diagonally about 3 mm wide and cut into large round slices.
Cut the kamaboko into 3mm-wide gingko nuts.
Cut the kirimochi into 8 equal pieces.
Arrange the kirimochi in a bowl.
Add remaining ingredients.
put 1
Cover with aluminum foil.
お椀よりひと回り大きいフライパンにキッチンペーパーや布巾を敷く。
3を入れる。
お椀が1/3程度浸るほどの水(分量外)をフライパンの端から入れる。
強火にかけて沸騰させる。
蓋をして弱火で15分蒸す。
アルミホイルを外して、取り出す。
4の中央に刻み小ネギを散らして完成。
・The amount is for 2 to 3 people.
・We use a deep bowl with a diameter of about 18 cm, but you can divide it into smaller bowls.
・In step 4, check the doneness after steaming for 15 minutes, and if the doneness is not sweet, steam for an additional 5 minutes.
・By adding kirimochi, you can make chawanmushi that is satisfying to eat.
・It is good to cut and eat on the table.
・You can easily make it with a frying pan without a steamer.
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