茶碗蒸し（あんかけ茶碗蒸し）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Crack the eggs into a bowl and beat them lightly.
Add white soup stock and mix.
Add water (for the chawanmushi batter) and mix well.

Pour 1 into a chawanmushi container while straining through a tea strainer.
Cover with aluminum foil.

Add water (not listed) to a frying pan and heat over high heat.
Once it boils, turn off the heat.
Lay 3 layers of kitchen paper on the bottom of the frying pan.
Place 2 on top of it.
Turn on the heat, bring to a boil again, then reduce the heat to low, cover, and steam for about 8 minutes.

Remove the sawdust from the enoki mushrooms and cut them into 3cm wide pieces.
Loosen the stems of the enoki mushrooms with your hands and set aside.
Cut off the stems of the shiitake mushrooms and cut them into 5mm-wide slices.
Cut off the base of the shiitake mushroom stems and slice lengthwise.
Remove the devein from the peeled shrimp, if any, and cut in half.

Add (B) to a bowl and mix well.

Step 3: Turn off the heat after 8 minutes.
Remove the aluminum foil lid and check for doneness.
When it's hot, cover it with aluminum foil, cover the frying pan, and bring it to a boil again.
Once it boils again, turn off the heat.
Leave it like this for 10 minutes.

フライパンにサラダ油を薄く敷いて火にかける。
フライパンを30秒程度熱したら、4を入れて炒める。
むき海老に火が通ってきたら、水(あん用)を入れる。
(A)を加えてよく混ぜ、一煮立ちさせて火を止める。
5を加えてよく混ぜる。
火加減弱めの中火で、よく混ぜながら1分程度火入れする。
とろみがついたら火を止める。

Remove 6 from the frying pan.
Remove the aluminum foil lid and add step 7.
Complete with mitsuba.