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We hope you got insight from reading it, now let’s go back to ginger miso chawan-mushi (steamed egg custard) in 10 minutes recipe. 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 cook Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes:
- Prepare 1/2 block silken tofu
- Provide 1/4 bunch maitake mushrooms
- Use 2 stick imitation crab sticks
- Use 1 egg
- You need 150 ml water
- Take 1/2 to 1 teaspoon ☆miso
- Provide 1 tbsp ☆sake
- Prepare 1 tsp ☆granulated dashi stock
- You need 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.
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