Recommended for winter days, chawanmushi is one of the attractions at the Aizomê, voted the best Japanese restaurant in São Paulo by the judges' panel in "The Best of sãopaulo".
The stew, combining dashi broth with items such as free-range eggs, shrimp and chicken pieces, is a typical Japanese dish. Learn how to make it:
Amount: 2 servings
INGREDIENTS
For the dashi (Japanese broth)
- 500 ml of mineral or filtered water
- 5 cm of kombu algae
- 1 handful of katsuobushi (dehydrated fish flakes, generally used to season broths and soups)
For the chawanmushi
- 1 large egg (preferably free-range, due to its flavor and consistency)
- 100 ml of dashi
- 1 teaspoon of sake
- 1 teaspoon of soy sauce - usukuchi type (clear soy sauce)
- 1 pinch of salt
- To taste: chicken pieces, shrimp or fish cooked in water and salt, mushrooms, carrots, peas or sugar-peas, edamame (cooked green soybeans) or ginnan (gingkobiloba nuts), spring onion or mitsuba (Japanese clover). The ingredients vary according to taste or their availability.
PREPARATION
Dashi
In a saucepan, heat the water and the algae on a medium flame. Switch the burner off before the mixture boils and add katsuobushi. Let the broth rest and strain it through a chinois (type of sieve) or through a normal sieve.
Chawanmushi
Lightly beat the egg and mix it with the dashi and the seasonings. Strain it all through a fine sieve. In an individual bowl or a ceramic pan, add the ingredients to the egg mixture to taste. Cover the bowl with the lid or with plastic film and steam cook for between 10 and 15 minutes. Generally, a small cube of cooked chicken thigh is added, half a cooked shrimp, the ginnan nut, a slice of shiitake mushroom, or a small bouquet of shimeji, a slice of cooked carrot cut in a flower shape and top it off with a leaf of mitsuba.
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| Recommended for winter days, chawanmushi is one of the attractions at the Aizomê |
