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No Bubbles! Easy Mentsuyu Chawanmushi Recipe

No Bubbles! Easy Mentsuyu Chawanmushi Recipe
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Serving : 4
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Prepare the ingredients before making No Bubbles! Easy Mentsuyu Chawanmushi in your home. Then, follow these steps below to serve No Bubbles! Easy Mentsuyu Chawanmushi for your family or friends.

Ingredients: No Bubbles! Easy Mentsuyu Chawanmushi

  • 2 Eggs
  • 280 ml Water
  • 3 tbsp of each Mirin, mentsuyu (3x concentrate)
  • 100 grams Chicken thigh meat
  • 1 tbsp each ●Sake and soy sauce
  • 1/2 the amount of chicken; Fillings of your choice (shiitake mushrooms, gingko nuts, etc.)

How to Make No Bubbles! Easy Mentsuyu Chawanmushi

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make No Bubbles! Easy Mentsuyu Chawanmushi in your home by yourself.

    Step 1
  • Note: check how much the steaming containers can hold! Make sure that 100 ml of water fills up your container to about 70~80% full because you will be adding mentsuyu, mirin and other fillings.
  • Step 2
  • Important: Don't calculate 100ml x 4 serving for the water measurement. You actually you will only need 250 ml of water for 4 servings Use 280 ml if you have less fillings.
  • Step 3
  • Prepare the fillings. This time I used chicken thigh meat, 4 cuts of kamaboko and 8 gingko nuts. Cut the chicken into bite-size and put it into a heatproof bowl.
  • Step 4
  • Marinate the chicken with soy sauce and sake. Cover it with cling wrap and microwave it! I put it on 500W for 3 minutes. For raw ingredients, cook them beforehand.
  • Step 5
  • If you don't have a strainer, use a small colander or sieve to strain the egg into a bowl.
  • Step 6
  • Throw away any leftover eggs in the strainer. This prevents the chawan-mushi from becoming lumpy.
  • Step 7
  • Add mentsuyu, mirin and water into the egg in the bowl and mix well. It is ok if there are bubbles on the surface..
  • Step 8
  • Place the fillings into the chawanmushi container and add the egg mixture. You could add fillings such as spinach, naruto, chicken thigh meat, bean sprouts, etc.
  • Step 9
  • There will be bubbles. Let's get rid of them. Gently bring the flame of a lighter close to the surface to remove the bubbles.
  • Step 10
  • Once the flames get close, the bubbles will pop.
  • Step 11
  • If you are using a proper bowl for chawanmushi, replace its cover. If not, cover each container with aluminium foil so that water will not drip in.
  • Step 12
  • Steam the chawanmushi in a steamer. If you don't have a steamer, use a pot! Fill half the steamer or pot with water, cover it and cook over medium heat.
  • Step 13
  • Once the water starts boiling, bring the heat down to low and cook for another 10~15 minutes. Remove the aluminium foil and poke the middle with a toothpick. If the liquid that flows out is mixed with egg, you are not done yet!
  • Step 14
  • If the liquid that flows out is clear, it is done. You check it the same way you'd check if a salisbury steak is done.
  • Step 15
  • If you are making only one, use a smaller pot. The cooking time will also be shorter.
  • Step 16
  • Pork Rolls Sauce: https://cookpad.com/en/recipes/156911-fried-pork-and-aburaage-spirals-with-ankake-thick-sauce
  • Step 17
  • Mentsuyu Katsu-Don: https://cookpad.com/en/recipes/156953-pork-cutlet-rice-bowl-using-mentsuyu
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