Chawamushi (Japanese Steamed Egg Custard)

22 11 2005

3 eggs, beaten.
4 Shiitake mushrooms, score a cross on top of the cap.
4 Tiger prawns, deveined and cleaned.
1 chicken breast, diced.
1 fish fillet, diced.
4 Gingko biloba nuts (optional)

2 cups water.
2 pinches of flour.
2 tsp Soy sauce (preferrably, japanese)
2 tsp Mirin (japanese cooking wine)

1. Beat the eggs and seasoning together. Shift it in a cheese cloth to make it smooth. Set aside to rest.
2. Divide the rest of the ingredients equally into 4 japanese/chinese tea cups (or any other suitable container). Pour the egg mixture into the 4 cups.
3. Steam for 15 minutes and serve.

Recipe courtesy of ma2e.



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