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[40 years of making chawanmushi] Easy & authentic chawanmushi | [Countryside Soba Kawahara] Recipes for cooking and pickles

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チャンネル登録者数
42.5万人
再生回数
2,945.7万回
動画数
274本

材料

  • egg : 2 pieces
  • だし汁 : 360cc
  • 塩 : 小さじ1/2
  • 鶏もも肉 : 80g
  • 椎茸 : 適量
  • かまぼこ : 適量
  • 三つ葉 : 適量

所要時間

30分

手順

  1. 1) Prepare chicken thighs 00:15

    Lightly salt the chicken thighs (not included).
    Wipe off the water with kitchen paper.
    Cut into small pieces and make 8 pieces.

  2. 2) Prepare shiitake mushrooms 01:25

    Gently wash the shiitake mushrooms and wipe off the water with kitchen paper.
    Cut into thin slices and make 8 slices.

  3. 3) Prepare the kamaboko 02:11

    Slice 8 slices of kamaboko.

  4. 4) 卵の下準備をする 02:27

    ボウルに卵を割り入れる。
    泡立てないように混ぜる。
    箸で泡を潰し、白身を切る。
    裏漉しをして白身を取り除く。

  5. 5) 卵液を作る 04:21

    4に塩を入れる。
    だし汁を入れる。

  6. 6) 蒸す 05:10

    器に1、2と3の半分量を均等に入れ、5を均等に流し入れる。
    鍋にお湯(分量外)を沸かして器を置く。
    アルミホイルを被せて器に蓋をする。
    菜箸を挟んで鍋に蓋をし、強火で2〜3分蒸す。
    中火にして8分蒸す。
    火を止め、三つ葉と残りの3を乗せる。
    アルミホイルで器に蓋をする。
    菜箸を挟んで鍋に蓋をし、中火で1分蒸す。
    火を止めて菜箸を外し、2分蒸す。

  7. 7) 仕上げる 07:41

    Take out 6 and remove the aluminum foil.
    Cover the bowl with a lid.

Point

・ Since the finished product changes depending on the amount of water in the chicken thigh, wipe off the water in the chicken thigh in step 1.
・ Eggs are L size.
・ During step 4, insert the eggs from a low position to prevent them from coming into contact with the air.
・ When mixing the eggs in step 4, whisk them into chawanmushi.
・ By straining the eggs in step 4, prevent the chawanmushi from getting into the steam.
・ Adjust the amount of salt to your liking.
・ The soup stock uses bonito and kelp soup stock.
・ The ratio of soup stock to eggs and salt should be 1: 3.
・ A steamer or frying pan may be used as the pot used for steaming.
・ The height of hot water (outside the amount) should be half to one-third the height of the chawanmushi bowl.
・ Adjust the temperature and steam by sandwiching the chopsticks and closing the lid in step 6.

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