茶碗蒸し｜まかないチャレンジ!さんのレシピ書き起こし

Remove the tendons from the chicken breasts and cut them into bite-sized pieces.
Cut large shrimp in half.
Lightly season the chicken breasts and shrimp with soy sauce.
Cut the shiitake mushrooms into bite-sized pieces.
Scrape off the yellow part of the yuzu skin.
Cut the mitsuba into 1cm wide pieces.

だし汁に塩、醤油、酒を入れ混ぜる。

ボウルに卵を割り入れ、ホイッパーで泡立てないように優しく混ぜる。
2を加えて優しく混ぜる。
ザルで濾す。
表面に浮いている泡を、チャッカマンなどで火を当てて消す。

Place the chicken breasts, shrimp, gingko nuts, and shiitake mushrooms in a bowl and gently pour step 3 over the top.

Cover the container and place it in a steamer, cover the steamer and steam for 3 minutes over high heat.
Turn the heat to medium, insert a chopstick or similar object into the lid of the steamer to leave a gap, and steam for 15 minutes.
If the yellow juice does not come out when you poke the bamboo juice, put the mitsuba leaves and yuzu skin on top and cover the bowl.
Close the lid of the steamer completely, raise the heat to high, let the steam come out, then turn off the heat and let the residual heat cook through.