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Shirodashi Chawanmushi

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 50 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Protein

    • 🥚 1 egg
    • 🦐 4 headless shrimp (60g)
    • 🍗 1 chicken tenderloin (50g)

  • Vegetables

    • 🍄 1 shiitake mushroom
    • A small amount of mitsuba

  • Seasoning

    • 1 tbsp shirodashi
    • 💧 150 ml water

PASSI

1

Cut the chicken tenderloin into small bite-sized pieces at an angle. Remove the shells and veins from the shrimp, then coat them with salt (1/3 tsp) and potato starch (1/2 tsp), rinse with water, and pat dry.

2

Trim the base of the shiitake mushroom and cut it into quarters.

3

Crack the egg into a bowl and gently mix with chopsticks without creating bubbles. Add shirodashi and water, mix, and strain to create the egg mixture.

4

Divide the chicken, shrimp, and shiitake evenly into heatproof containers. Pour the egg mixture gently into each container and cover each with aluminum foil.

5

Place a cloth in a deep frying pan and arrange the containers on top. Add water to reach 1/3 to 1/2 the height of the containers. Cover with a lid and heat over medium heat until boiling, then cook for 2 minutes.

6

Reduce to low heat and place a chopstick between the lid and pan to allow steam to escape. Cook for 10 minutes, then turn off the heat and let it steam for another 10 minutes. Remove the lid, garnish with mitsuba, re-cover with foil, and let sit for 2 minutes before serving.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 15g
    Proteine
  • 2g
    Carboidrati
  • 4g
    Grassi

💡 Suggerimenti

Use fresh shrimp and chicken for the best flavor.Adjust the steaming time based on the size and depth of your containers.Shirodashi varies in saltiness; taste and adjust accordingly.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.