Hello! This is PAO.
Today is smooth chawanmushi♪
The gentle seasoning brings out the delicious flavors of chicken, shrimp, shiitake mushrooms, and kamaboko♪
Ingredients (for 4 pieces)
Chicken thigh…50g
Boiled shrimp…8 pieces
Shiitake mushrooms…2 pieces
Thinly sliced kamaboko…8 pieces
Flower carrot…4 pieces
Mitsuba…appropriate amount
Whole eggs: 2 (120g)
Salt and pepper…a little
*Water: 330ml
*White dashi…2 tablespoons
*Salt…a little bit
How to make
1.Chop the chicken into 2cm pieces and sprinkle with salt and pepper.
Thinly slice the kamaboko and shiitake mushrooms, and finely chop the two boiled shrimp.
Slice the carrots into flower garnishes and quickly boil them in white soup stock.
Cut the mitsuba leaves into 3cm pieces.
2.Break the eggs and mix gently, being careful not to create bubbles.
Add water and * and strain through a colander.
3.Place 1/4 chicken, 1 kamaboko, 1/2 shrimp, and mitsuba leaves in each bowl.
4.Gently pour in the egg mixture.
5.Wrap it in aluminum foil to prevent water from entering.
Place in a steamer with steam, close the lid tightly, and heat over high heat for 3 minutes.
Place chopsticks on one side of the lid and steam on very low heat for 20 minutes, allowing the steam to escape from one side.
Turn off the heat and let it preheat for 5 minutes.
If the water on the surface is transparent when you tilt it, it’s OK!
Topped with kamaboko, shrimp, flower carrots, and mitsuba leaves.
It’s done! !
It becomes gorgeous when you add toppings (^^♪
©PAO
Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)
For the Doll’s Festival ♪ Smooth chawanmushi like fluffy pudding ♪ : Pao’s easy home-cooked meal Powered by Livedoor Blog (blog.jp)
