Today's Oishiy recipe is ''Chyawan Mushi Savory Steamed Egg Custard''. This is a Japanese hot appetizer. It's usually find at sushi restaurants or a little more formal Japanese restaurants in Japan.
---INGREDIENTS---
6 serving
Egg 3
Chicken 100g
Shiitake Mushroom 50g
Shimeji Mushroom 50g
Yuzu Peel
Kamaboko
Mitsuba
Dashi Japanese Stock Granule 15g
Soy Sauce 2.5ml
Hot Water 600ml
---PROCEDURE---
1.First in a bowl of hot water, dashi Japanese stock granule, soy sauce, mix well and set aside.
2.Beat eggs well.
3.Then add beaten egg in dashi Japanese stock, mix well.
4.In a cup, put cut chicken, shiitake mushroom, shimeji mushroom, and mixed egg.
5.Put kamaboko on top, yuzu peel, mitsuba leaves.
6.Use aluminum foil to cover cup.
7.Steam in low heat for about 15minutes.
8.Serve while it's hot.
9.Enjoy!
9.Enjoy!