Chawanmushi. Japanese steamed eggs

[boom]

Us Cantonese have our own version. Way less silky and delicate. Ours is more, “in yo face” with sausages shrimp and vegs.

My wife prefers this one. So it’s the one I make.

 

[Badjak]

Not familiar with it, but looks tasty

 

[dragnlaw]

Very curious to the ingredients, boom. Can you tell us more, please?

 

[boom]

it is essentially DASHI stock. (mushroom, seaweed Japanese broth) mixed with eggs. 2.5X the volume or mass of broth vs eggs. strained and steamed after you season it with salt, soy sauce, and Mirin (Japanese cooking wine).

I weigh my eggs, and then multiply by 2,5 and add that volume of broth. the rest of the stuff you add is up to you. mushrooms, fishcake, and a raw shrimp at the bottom.

you steam it in a water bath and it comes out ethereal.

 

[dragnlaw]

How interesting! Thanks for posting boom.

 

[taxlady]

@Kaneohegirlinaz Have you ever had eggs made this way?

 

[taxlady]

Sounds interesting. I might have to give this a try.