Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, ginger miso chawan-mushi (steamed egg custard) in 10 minutes. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook ginger miso chawan-mushi (steamed egg custard) in 10 minutes using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes:
- Get 1/2 block silken tofu
- Get 1/4 bunch maitake mushrooms
- Prepare 2 stick imitation crab sticks
- Make ready 1 egg
- Take 150 ml water
- Make ready 1/2 to 1 teaspoon ☆miso
- Make ready 1 tbsp ☆sake
- Get 1 tsp ☆granulated dashi stock
- Take 1 tsp ☆ginger (tube)
Instructions to make Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes:
- Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed).
- Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu).
- Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture.
- Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces.
- Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete!
- Please cover with plastic wrap when you're microwaving during Step 5.
- It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous.
- Topped with sesame oil and green onions. Try it if you like.
So that’s going to wrap this up for this exceptional food ginger miso chawan-mushi (steamed egg custard) in 10 minutes recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
