#Japanese food #Egg dish #Side dishes #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Chawanmushi | Transcription of the recipe of the evening cafeteria

お気に入りに追加

Evening cafeteria

Number of Subscribers: 27.9万人
Number of View: 4,451.8万回
Number of Videos: 622本

Ingredients

water : About 600 ml
Japanese-style dashi stock : a little
salt : 0.5 tsp
sugar : 0.5 tsp
Soy sauce : 1 tsp
shrimp : As appropriate
Shiitake mushroom : As appropriate
Kamaboko : As appropriate
Trefoil : As appropriate
Egg (M size) : Three

Time required

40minutes

Procedure

1) Prepare the soup stock 00:20
When the water boils, add Japanese-style dashi stock, salt, sugar, and soy sauce and mix.
2) Strain the soup stock 00:58
Squeeze the cooking paper into a colander and strain it.
3) Prepare the ingredients 01:36
Lightly boil the shrimp and shiitake mushrooms, slice the kamaboko to about 3 mm, and cut the trefoil to an appropriate length.
4) boil hot water 02:10
Fill a frying pan large enough to hold a bowl with water and boil.
5) Make egg juice 02:40
Melt the egg, add the soup stock, mix and strain with a strainer.
6) Put the ingredients and egg liquid in the bowl 03:35
Put the ingredients and egg liquid in the bowl and cover it.
7) Heat the chawanmushi 05:37
When the water boils, reduce the heat to low, line up the bowls, cover with a lid, reduce the heat to very low and heat for 7 minutes. After 7 minutes, turn off the heat and leave for 7 minutes.

Point

・ The soup stock will decrease a little when it boils, so prepare a little more than 600 ml.
・ If you use Japanese-style dashi stock, it will become cloudy, so be sure to strain it.
・ When adding chicken or ginkgo, boil it lightly before adding it for a beautiful finish.
・ Mix the egg liquid at a ratio of 200 ml of soup stock to each egg.
・ It is troublesome to strain the egg liquid with a strainer, but if this is omitted, the smoothness will decrease. In addition, it becomes difficult for air bubbles to come out when it is put in a container.
・ If the container does not have a lid, use aluminum foil and press firmly from above to cover it.
・ When heating chawanmushi, do not boil it.
・ Finally, heat it with residual heat for 7 minutes for a smooth finish.