- Use fork to carefully break up eggs with dashi stock, then pass through a strainer.
- Pour into 4 to 6 steaming cups, depending on the size of your steaming cup. (can also use tea cup)
- When water in the steamer starts to boil, turn off heat.
- Place cups on the steamer, place prawn in cups and pour in egg liquid.
- Cover lid with a muslin cloth or cover cups with a piece of aluminum foil and bring to boil at high heat for 3 mins, then adjust to medium heat and steam for about 7 mins or until eggs are just set.
- Occasionally, loosen steamer lid slightly to allow steam to escape.
- Serve immediately.
Chawanmushi (茶碗蒸,Chawanmushi, literally “tea cup steam” or “steamed in a tea bowl”) is an egg custard dish found in Japan (refer wiki). Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as sliced chicken breast, shitake mushrooms and prawns placed into a tea-cup-like container.
Here is the recipe
Prepare Dashi Stock
3/4 tsp Hondashi granules
2 1/2 cups Water
3/4 tsp Salt
1 1/2 tsp Kikkomann soy sauce
1 tbsp Mirin
Bring the above ingredients to boil and leave to cool.
4 Prawns, shelled & cleaned, season with little salt and pepper.
4 Large Eggs
This is the different packing of Hondashi,
available at Takashimaya, Cold Storage, NTUC Finest Outlet