Silky Chawanmushi Steamed in Bamboo Basket | Gentle Heat, Aromatic Dashi Recipe

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Steamed Egg Custard (Chawanmushi) in a Steamer | Soft & Jiggly - About 12 Minutes Over Low Heat, Fragrant Dashi Egg Recipe Steaming in a bamboo steamer over low heat for about 12 minutes. Scoop with a spoon and it jiggles♪ No added salt—just the subtle flavors of kombu and bonito dashi. Made three servings in small soba cups😊 【Ingredients | Makes 3 small soba cups】 ・Eggs…2 ・Cooled kombu and bonito dashi…300ml ・Soy sauce, mirin…1 tsp each ・Shiitake mushrooms…1-2 ・Canned ginkgo nuts…6-9 ・Kamaboko (fish cake)…3-6 thin slices (optional) 【Instructions】 ① Gently beat the eggs without creating bubbles. Mix in the dashi, soy sauce, and mirin, then strain. ② Place thin-sliced shiitake mushrooms and remaining ingredients in a steamer-safe soba cup. Pour in the egg mixture and cover with aluminum foil. ③ Set the bamboo steamer over a pot of boiling water. Steam gently over low heat for about 12 minutes until the center is set. If the center is still soft, steam for 2-3 minutes more as needed. For portions using granulated dashi or white dashi, see the recipe on CookPad. Search for "麹LOVE | Nacco nee Chawanmushi"♪ #Chawanmushi #SteamerSteaming #EggRecipe #DashiRecipe #麹LOVE