Bambi's Chawanmushi

Missing Japan? Here's an egg-citing recipe! Try this Chawanmushi (Japanese Steamed Egg Custard) recipe by Bambi Del Rosario-Young made with the Beaba Babycook® and Holly's Milk.



Ingredients:
1 egg
1/2 tsp. dashi powder
1/3 cup hot water
1/4 cup Holly's low fat milk
1/4 tsp. mirin
1/4 tsp. Japanese soy sauce
Pinch of salt
1 shrimp, chopped
4 pcs. buta shimeji mushroom

Directions:
Beat the egg. On a separate container, dissolve dashi powder in hot water. Add milk, mirin, soy sauce, salt, and beaten egg.  Mix thoroughly.  In a ramekin or small cup, place chopped shrimp on the bottom.  Pour the egg mixture.  Top with 2 mushroom pieces. Cover with aluminium foil

Pour level 1 water on Beaba Babycook®. Put ramekin in the steam basket. Steam. When done, take out the ramekin from the steam basket, remove aluminium foil. Serve.

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