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Steamed egg custard｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

椎茸 : 2個
かに風味かまぼこ : 4本
卵 : 3個
顆粒かつおだしの素 : 小さじ2
塩 : 小さじ1/4
水 : 450CC

Time required

20minutes

Procedure

1) Make egg liquid 01:02
Eggs, granules, salt and water are added to the bowl and mixed, then the mixed egg liquid is strained with a colander.
2) Cut the material 02:25
Cut the shiitake mushrooms into 3mm widths, split the crab-flavored kamaboko into pieces that are easy to eat, and put them in a chawanmushi bowl. Pour the egg liquid from above.
3) Primary heating 03:33
After wrapping from the top, put one container in the microwave and heat it at 600W for one and a half minutes.
4) 仕上げる 04:36
一度加熱したら、再度200Wで1分半〜2分2次加熱する。中まで火が通ったら完成。

Point

・ Granules and bonito dashi stock are difficult to dissolve, so add water little by little and mix.
・ Once the egg liquid is strained with a colander, the finish will be smooth.
・ If you don't have a container for chawanmushi, you can use a bowl.
・ Pour the egg liquid up to about 80% of the bowl.
・ After pouring the egg liquid, pull it out so that the crab-flavored crab sticks are on top to improve the appearance.
・ By heating the chawanmushi twice, it becomes easier for the fire to pass through.
・ If it has not hardened to the inside after the secondary heating, heat it at 200W for 10 seconds each and cook it.
・ Check if the fire is on while using a toothpick.