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Ingredients
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Methods
Step 1.
Add chicken stock, seaweed, bonito flakes, soy sauce, sake and mirin to a pot.
Step 2.
Bring the mixture to a boil and remove from heat.
Step 3.
Allow the mixture to cool down and strain using a fine sieve.
* Chef’s tip: Strain the mixture through a fine sieve to ensure smooth consistency of the Chawanmushi.
Step 4.
Add the eggs into the mixture and mix well.
Step 5.
Place chicken and mushroom into cups/bowls that are suitable for steaming.
Step 6.
Distribute egg custard mixture equally into the cups/bowls.
Step 7.
Steam in a combi-steam oven or over a steamer for about 8 minutes.
Step 8.
To see if cooked, insert a toothpick into the middle of cup/bowl. If the toothpick comes out clean, the Chawanmushi is cooked.
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