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Eggs

Eggs

"Chawanmushi" Cup-Steamed Egg Custard Hotchpotch

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Ingredients (Serves 4)
*4 eggs
*3 cups/ 600ml "Dashi" stock
*3 tbsp "Mirin" sweet cooking sake
*1 tsp salt
*4 prawns
*2 fresh shiitake mushrooms
*1 small bamboo shoot
*100g/ 3oz boneless chicken thigh
*1 small "Yurine" lily bulb
*Sake to taste
*Soy sauce to taste

For topping
* "Mitsuba" trefoil
* "Yuzu" Japanese citron

1 Warm the "Dashi" stock with "Mirin" enough to dissolve salt.
( How to make DASHI )

2 Crack eggs into a pan and beat. Add the "Dashi" stock to the beaten eggs little by little, while stirring gently. Then strain.

3 De-vein the prawns. Season them lightly with a little sake and salt.

4 Cut the chicken into small pieces. Season them lightly with sake and soy sauce.

5 Remove the stems of the shiitake mushrooms and thinly slice diagonally. (The cutting technique called "Sogi-giri" in Japanese )

6 Thinly slice the bamboo shoot.

7 Dice "Yurine" lily bulb after removing the skin.

8 Put the chicken, shiitake mushrooms, bamboo shoots, lily bulb and prawns into individual cups. Pour the egg mixture over them, dividing equally.

9 Place the cups in a steamer after sealing with cling films. Put the lid on and steam for about 20 minutes over medium heat. Air bubbles will form in the custard if heat is on high.

10 When the custards are ready, garnish with roughly chopped "Mitsuba" trefoil and sliced peels of "Yuzu" Japanese citron.

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