FromTheKitchen
ToddlerFood
'CHEAT' VERSION OF CHAWANMUSHI
April 26, 2016
As the name suggested, this is totally a simplified version without sake, salt and sugar. I used homemade stock in place of dashi stock as well, for a healthier option (in my opinion) and my LO absolutely loved it!
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| Am very pleased with the results as they were silky smooth! |
Ingredients:
- 1 egg
- 3/4 cup of homemade stock (This measurement is for reference only. Ratio of egg to stock is 1:3)
- 1 large prawn, cut into 2 (You can add small chicken pieces too)
- 1 shiitake mushroom, soaked, thinly sliced and stem removed
- 4 thin slices of carrot
- Some soya sauce (2 drops to be exact lol!), for marinade
- Marinade the prawn pieces, mushroom and carrot slices for about 10 mins and put them to steam til cooked. Set aside.
- Beat the egg in a bowl gently. Try to make sure that the egg doesn't froth up at all.
- Add the stock to the egg while stirring constantly to get a good mix. Once well combined, strain through a sieve to make sure the mixture is smooth.
- Bring a steamer to boil and then turn it to low heat.
- Divide the prawns, mushrooms and carrots among two small cups/bowls (I used Japanese green tea cups). Then divide the egg mixture among the cups and cover each cup with aluminum foil.
- Steam on low heat for 15 mins. You can insert a toothpick to check if it has set. If it comes out clear, it's done.
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