ちゃわんむし Egg Custard

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Yesterday my fiancé and I decided to make chawanmushi since it’s one of my favorite dishes. Only problem was we didn’t have a steamer so we made a ghetto rigged one. We put a pizza pan that has the holes in it on top of a pot of boiling water then covered the top with tin foil. It took much longer then it should have taken but still tasted good. Also when we took them out they deflated making them look funny.

I only added the shiitake and carrot since that’s what was in my refrigerator but traditionally you can also add shrimp, chicken, ginkgo nuts and a couple others which have slipped my mind.

Recipe:
4 eggs
1 can chicken broth (2 cups)
Tbsp mirin
Tbsp soy sauce
1/2 tbsp dashi
4 small Shiitake mushrooms
4 slices of carrot

First start the boiling water. While the water heats lightly mix the eggs so they can mix without bubbling. Then add the broth, mirin, soy sauce, dashi and mix. place a shiitake and carrot slice in each of the 4 ramekins. Add the mixture to each ramekin then cover each one with tin foil and place in covered steamer for about 20mins or till toothpick comes out clean. Finally let cool since it will be super hot and enjoy!

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