Japanese Steamed Egg Custard (Cawanmushi)

Japanese Cawanmushi, a soothing side~ dish for our dinner. Did some alterations to the ingredients but I always tried to follow the original recipe.








Here's the recipe,


Ingredients:-
2 eggs
340 ml water
3/4 tsp granulated Bonito Dashi
1/2 tsp sake
3/4 tsp usukuchi soya sauce
1/2 tsp salt


Method:-
1) Beat eggs and beat (Do not over beat till lots of bubbles)
2) Heat up a little water, add in the dashi and mix well. Pour this into the rest of the water.
3) Mix in the sake, soya sauce, salt and pour in the eggs. Strained the whole mixture over a strainer.
4) Boiled a pot of boiling water, cover the lid with a cloth.
5) Assembled the seasoned prawns, meat, shitake mushrooms, crab sticks, broccoli and etc. into prepared bowl. Pour the egg mixture into the bowls till 3/4 full.
6) Steam 1 min on high heat, with lid slightly opened. Then steam another 10 mins on low heat till the custard is set. ( Test it with a skewer or by shaking the bowl a bit)

***Never steam with the cover close tightly !



                                                ***Happy Cooking with Joy & Love!!***