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茶碗蒸し（えびとかまぼこの茶碗蒸し）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

egg : 1 piece
水 : 150ml
白だし : 大さじ1
かまぼこ : 4枚
Shiitake mushroom : 1個
むきえび : 4尾
三つ葉 : 適量

Time required

15minutes

Procedure

1) Do the preparations 01:33
Remove the stems from the shiitake mushrooms and cut them into 1cm pieces.
Cut the kamaboko into 1cm pieces.
Cut off the stems of the mitsuba leaves 2cm, then cut the stems into 2cm pieces.
Place half of the ingredients in a container.
2) Make the egg mixture 02:45
Put the eggs in a bowl and beat them until light.
Add the water and white stock and mix.
3) Put in a container 03:26
Strain 2 through a tea strainer into the container with the ingredients.
Add the mitsuba stems and leaves.
4) 加熱する 04:00
耐熱容器にキッチンペーパーを2枚重ねて半分に折って敷く。
3を入れて容器の半分〜1/3の高さまでお湯(分量外)を入れる。
空気口を作るようにラップを被せる。
600Wの電子レンジで1分30秒加熱する。
ラップを外して再度被せ、600Wの電子レンジで1分加熱する。
ラップを外して再度被せ、600Wの電子レンジで30秒を4回加熱し、追加で2分加熱する。
かまぼことむきえびを乗せる。
ラップを被せて、600Wの電子レンジで15秒加熱して完成。

Point

- Quantity equivalent to two 200ml containers.
・We use medium-sized eggs, but you can also use large eggs.
-Adjust the amount of white dashi to your liking using 1 to 2 tablespoons.
-You can add ginkgo nuts or chicken if you like.
・We use boiled peeled shrimp, but you can also use raw peeled shrimp.
・You can substitute white dashi with noodle soup stock.
・Let the eggs return to room temperature.
・Use water at room temperature.
- If using a 500W microwave, add 10 to 15 seconds to the heating time; if using a 700W microwave, reduce the heating time by 10 to 15 seconds.