It’s hump moment, my Sunday leftovers just ran away, and I’m too busy trying to master a great overindulgent dessert to bother building dinner. Come to think about it, and it’s only Tuesday. Therefore, i guess it’s Hump Moment Eve.
If you know me, I’m a major fan of the wing-it evening meal. The kind where you could throw whatever assorted items you have into the dish, and it even now comes out superb. Chawanmushi is among those dishes you can grab of your back pocket, possibly on days past when you, as well as your fridge, are jogging on empty.
And no, we didn’t only eat chawanmushi for supper. I cut up some bakery and rummaged through the fridge for a few leftover beans. Like I explained, it’s hump day.
My husband’s family group puts dried scallops within their steamed egg. This is the way I love it, but don’t let my tastes limit you – feel absolve to experiment with seafood, fruit, and vegetables, mushrooms, etc. I believe the traditional Japanese style also contains ginkgo nuts.
1 pound chicken breast
6-8 shrimps (optional)
8 shitake mushrooms
2 cups chicken broth
2-3 eggs (2 eggs yields a soupy version)
green onions for garnish
bamboo shoots (optional)
2 tablespoons cooking wine
1 1/2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
Slice the chicken into compact bite-sized portions. Soak the shitake mushrooms in normal water until fully reconstituted. Cut the shitake into strips.
Marinate the poultry and shitake in the preparing wines and a splash of soy sauce for approximately 20 minutes.
Look for 4-5 chawan bowls, ramekins, or other heat-evidence containers. I’ve even used espresso cups on desperate occasions. Load each box with a few spoonfuls of your poultry and mushroom mixture. Defeat the eggs and put it to the poultry broth, along with the glucose, salt, and shoyu. Work with two eggs for a softer release and three eggs for a somewhat firmer one. Pour this mix evenly over your chawan bowls (keep at least 1/2 inches clearance at the very top).
Heat your steamer, then set all the bowls into the steamer and go over the steamer, positioning a paper towel beneath the lid. Steam on huge for just two minutes, then bring heat right down to low and steam for 20 minutes.
Yield: 4 – 5 little bowls.