Steamed Egg (Chawan Mushi)
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce
2
Divide the mushroom and chicken evenly between two small tea cups
3
Pour the egg mixture into each cup until filled
4
Bring about 1 inch of water to a boil in a steamer or saucepan
5
Reduce heat to a simmer, and place cups into the steamer
6
Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu
7
Garnish each cup with a sprig of parsley, and serve