30g fresh shiitake mushrooms, sliced
30ml peanut or vegetable oil
2 eggs, lightly beaten
1 ¼ cups prepared NOMU Chicken Stock
½ tsp dashi
1 tsp sake
1 tsp soy sauce
Oyster mushrooms, to garnish
Sauté the sliced mushrooms in a little oil and arrange them in a flat layer at the bottom of 4 x 125ml oriental bowls.
Crack the eggs into a bowl and whisk lightly. Add the prepared Chicken Stock, sake, dashi and soy sauce. Stir to combine thoroughly. Divide the egg mixture into each bowl over the mushrooms.
Bring a pot of water to a boil. Place a bamboo steamer on the rim of the pot and place the ramekins inside. Cover and allow to steam for 10-15 minutes.
To make the crispy oyster mushrooms, place on a baking tray and drizzle with olive, peanut or vegetable oil. Place in a preheated oven (200ºC) and roast until well browned and crispy.
Garnish the chawanmushi with crispy oyster mushrooms and serve immediately.
Notes: Dashi is a stock that forms the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes).
If you do not have a bamboo steamer, you can use a conventional one.
30g fresh shiitake mushrooms, sliced
30ml peanut or vegetable oil
2 eggs, lightly beaten
1 ¼ cups prepared NOMU Chicken Stock
½ tsp dashi
1 tsp sake
1 tsp soy sauce
Oyster mushrooms, to garnish
Sauté the sliced mushrooms in a little oil and arrange them in a flat layer at the bottom of 4 x 125ml oriental bowls.
Crack the eggs into a bowl and whisk lightly. Add the prepared Chicken Stock, sake, dashi and soy sauce. Stir to combine thoroughly. Divide the egg mixture into each bowl over the mushrooms.
Bring a pot of water to a boil. Place a bamboo steamer on the rim of the pot and place the ramekins inside. Cover and allow to steam for 10-15 minutes.
To make the crispy oyster mushrooms, place on a baking tray and drizzle with olive, peanut or vegetable oil. Place in a preheated oven (200ºC) and roast until well browned and crispy.
Garnish the chawanmushi with crispy oyster mushrooms and serve immediately.
Notes: Dashi is a stock that forms the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes).
If you do not have a bamboo steamer, you can use a conventional one.
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