Do you ever try chawanmushi before? If you did; this is a different version of it. I personally like steam egg over rice. So good!! I remind me of home all the time because my grandma loves to steam egg with a little bit of salt for us. I think when she has no ideas on what to cook just a lazy day for her. Either or… it doesn’t matter. It became part of my memories of group up eating something so simple yet savory.
Same as this dish that I decided to try and share it with all of you. I never thought it should be so easy like A.B.C. So soft, smooth and the taste of the chicken accent in it. Prefect!! The salty-ness without the salt it in. Hmm…… Yum O!! I just want to have more each time I took a bite of it and wish I could have more room in my tummy to have another extra bowls.
Ingredients:
¾ cup chopped chicken breast fillets
2 teaspoons sake
2 teaspoons Japanese soy sauce
2 medium leeks, sliced
1 small carrot, sliced
5 cups chopped spinach
Custard:
4 cups boiling water
½ cup dashi granulas
2 tablespoon Japanese soy sauce
6 eggs
Method:
1) Place the chicken pieces into six heatproof bowls. Combine the sake and soy sauce, and pour the mixture over the chicken.
2) Divide the vegetables between the six bowls.
3) To make the custard, combine the water and dashi granules in a heatproof bowl and stir to dissolve; cool completely. Combine the dashi, soy sauce and eggs, and strain equal amounts into the six bowls.
4) Cover the bowls with foil, place them in a steamer, and cook on high for 20-30 minutes. Test the custard by inserting a fine skewer into the center; it is cooked when the skewer comes out with no moisture clinging to it. Serve immediately.
No comments:
Post a Comment