Chawan Mushi (Steamed Egg Custard)


  • 1 1/2 cup low sodium chicken broth
  • 4 large eggs
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushrooms (chopped)
  • 3 stalks scallions (finely chopped)

For the sauce:

  • 1/4 cup low sodium chicken broth
  • 1 1/2 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar


  • Bring the water in your steamer to boil, cowl and lower the warmth to simmer.
  • during a giant pan, add the oil and cook the mushroom for some minutes till they become slightly caramelized. put aside and allow them to quiet down to temperature.Your chicken or stock ought to even be temperature.
  • Whisk the eggs and add broth. In four little separate bowls, equally divide the mushrooms and pour the egg stock on high. Add some scallions in every cup and concisely stir. place the cups within the steamer, cowl and steam for 12-14 minutes.
  • meantime combine all the ingredients of the sauce along and put aside. once the dish cups square measure prepared, take them out of the steamer, pour a bit sauce on high and garnish with scallions.


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