Chawanmushi

The chawanmushi , literally the bowl with the ( chawan 茶碗) with the vapor ( mushi 蒸し), is a Crème with the eggs of the Japanese Cuisine which has as a not very common ingredient seed of the Ginkgo.

This mets is been useful in accompaniment or entry.

It is generally declined in multiple variations in the ingredients of decoration like in the bubble used. This receipt can be easily adapted to the taste of each one.

Preparation

4 egg S
600ml of bubble containing:

seeds of Ginkgo (can be omitted)
4g Dashi (bonito powder)
of the Saké or Mirin (Japanese wine)
2 spoons with soup of Sauce soya
1 spoons with coffee of salt

Ingrédients of decoration such as:

of the shrimps
of the breast of chicken
of the French beans
of the broccolis

Instructions

To pose the 4 bowls in a basket vapor, recover to it basket with a towel, pose the lid on the towel by leaving a space so that the vapor can escape. The towel is used to prevent that drops of condensation do not fall on the chawanmuchi in the course of cooking. When water mud and that the vapor goes up, to hope 2 min cooking with sharp fire then to reduce to average fire and to let cook ten additional minutes (it is now that you can delicately pose there shrimp or broccoli like decorative elements). To let cook 2 more minutes. On the whole 2 min of cooking to sharp fire and 12 min with average fire. To check cooking, to prick surface with a very fine skewer. If water goes up to the top of solid surface and that it is clear, then your chawanmushi is at point. To withdraw fire immediately. If you leave longer, surface would be very perforated and the taste would be spoiled by it.

External bond

Receipt of the '' chawanmushi ''

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