Lately Ray and I have been making more effort to cook at home. Also, it's genuinely more delicious when food is made at home. One of my favorite dishes we cook together is a classic Japanese Dish: Chawanmushi. Ray deviates from the classic, so this is his spin on this classically smooth, creamy, custard egg dish.
- 4 eggs
- 1 cup chicken stock (or miso soup)
- pinch of salt
- dash of soysauce
- 1 green onion, chopped
- a dash of mirin (or pinch of sugar)
- a handful of sliced Shiitake mushrooms (any kind of mushrooms is ok)
- A single heatproof bowl, or individual pyrex bowls
- Steamer (you can make your own DIY strainer with any metal strainer and a sauce pan)
- Whisk eggs until completely smooth, add chicken stock and continue whisking
- Add salt, mirin and soysauce, mix
- Prepare teacups or bowls by lining evenly with green onions and mushrooms
- Pour egg mixture evenly to each bowl, the green onions and mushrooms will distribute when steaming, no need to mix it in the bowl
- Bring water to a high boil in steamer, place egg containers into steamer, and cover steamer.
- Reduce heat to medium low, allow steaming for 12 minutes
- Check egg by sticking with chopstick or fork or toothpick, it should be smooth without any mixture sticking to utensil.