【材料】
卵 2個
かまぼこ 3～4切
むきエビ 適量
菜の花（塩ゆで）
だし汁 300㏄
薄口しょうゆ 小さじ2
塩 小さじ1/5
【作り方】
卵をボールに割り入れて良く溶きほぐす
冷めただし汁300㏄を加え、薄口しょうゆ小さじ2、塩小さじ1/5ほど加えて良く溶かしておく
混ぜ合わせた卵液を茶こしで塊を濾す
茶碗蒸しの容器に均等に濾した卵液を入れて、かまぼこ、むきエビを入れる
蒸気の出ている蒸し器にセットして、20分ほど弱火で蒸し上げる
卵液が固まったら、菜の花を飾る
※茶碗蒸しの具材はお好みで、しいたけ、銀杏、鶏肉などを入れる
卵3個の場合はだし汁450㏄、薄口しょうゆ大さじ1，塩小さじ1/3にする
※Chawanmushi is a traditional Japanese savory egg custard dish that is steamed and served in small bowls or tea cups.
[Ingredients]
2 eggs 3-4 slices of kamaboko (fish cake) Some peeled shrimp Salt-boiled nanohana (rapeseed flowers) 300 ml of dashi broth 2 teaspoons of light soy sauce 1/5 teaspoon of salt
[Instructions]
- Crack the eggs into a bowl and beat well.
- Add 300 ml of cooled dashi broth, 2 teaspoons of light soy sauce, and 1/5 teaspoon of salt, and mix well.
- Strain the egg mixture through a sieve to remove lumps.
- Divide the strained egg mixture evenly into tea cups or small bowls, and add the kamaboko and peeled shrimp.
- Place the tea cups or small bowls into a steamer and steam on low heat for about 20 minutes.
- Once the egg mixture is set, decorate the top with salt-boiled nanohana. Note: You can use any ingredients you like for chawanmushi, such as shiitake mushrooms, ginkgo nuts, and chicken. If you use 3 eggs, adjust the amount of dashi broth to 450 ml, the amount of light soy sauce to 1 tablespoon, and the amount of salt to 1/3 teaspoon.
コメント