Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, jumbo ‘chawanmushi’ with chicken shimeji sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is something that I’ve loved my whole life.
Great recipe for Jumbo 'Chawanmushi' with Chicken Shimeji Sauce. When you make 'Chawanmushi', savoury custard soup, ingredients are placed in the custard. This is an easy version for the everyday meal.
To get started with this particular recipe, we have to prepare a few ingredients. You can have jumbo ‘chawanmushi’ with chicken shimeji sauce using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
- Make ready 4 Eggs
- Take 400-450 ml Dashi Stock / Chicken Stock
- Prepare *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
- Make ready 1/4 teaspoon Salt
- Make ready 1 teaspoon Soy Sauce
- Prepare <Sauce Ingredients>
- Prepare 100-150 g Chicken Fillet *cut into small pieces
- Prepare 100 g Shimeji (or other Asian mushrooms)
- Prepare 1 cup Dashi Stock / Chicken Stock
- Make ready 1/2 teaspoon Salt
- Prepare 1/2 teaspoon Soy Sauce
- Take 1 tablespoon Mirin
- Prepare 1 teaspoon Grated Ginger
- Prepare 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
- Make ready 1 Spring Onion *finely chopped
This is an easy version for the everyday meal. The jumbo version looks great, but steaming the large serving bowl is a tricky job.. Eggs, Dashi mixture, Japanese soya sauce, Chicken. This 'Chicken & Shimeji Takikomi Gohan' is a very simple rice dish yet so tasty as it is seasoned with the oyster sauce.
Instructions to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
- Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
- Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
- Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
- Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
- *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
- Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
- Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.
Shimeji can be replaced with Shiitake, Oyster Mushrooms, Maitake or other Asian mushrooms OR you can add multiple types of them. This is an easy version for the everyday meal. The jumbo version looks great, but steaming the large serving bowl is a tricky job. The individual serve might be easier for you. When I need to steam a large.
So that’s going to wrap it up for this special food jumbo ‘chawanmushi’ with chicken shimeji sauce recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
