Naoko-sensei’s Japanese Recipe No.7 : Chawanmushi (Savory Egg Custard)/なおこ先生の和食レシピ⑦「簡単!茶碗蒸し」|英語でお料理

SERVES: 4  TOTAL TIME : 30 MINS

Hello everyone, Naoko-sensei’s Japanese recipe No.7 is Chawanmushi responding to a request from her student! The savory egg custard is served in a cup or ramekin. You will have it at sushi restaurants or formal Japanese restaurants. It looks difficult to make, but don’t worry. It’s easy to follow.

今回はなおこ先生の生徒さんのリクエストにお応えして、「茶碗蒸し」のレシピを紹介します。茶碗蒸しって難しそうなイメージですが、“白だし”を使ったこちらのレシピなら、簡単に作れますよ!

Ingredient

・ 40 g chicken thigh, cut into bite-size chunks
・ 2 prawns, cut in half lengthwise
・ 4 shiitake mushrooms
・ 4 ginkgo nuts
・ 4 mitsuba leaves
・ 3 eggs
・ 40 ml shirodashi (Mizkan, commercially available) 
・ 480 ml water

(単語) chicken thigh 鶏モモ、bite-size 一口大、 cut in half lengthwise 縦に半分に切る、ginkgo nuts 銀杏

Shirodashi (Mizkan)

Step 1. Prep before steaming. / 蒸す前の下ごしらえ

1. Beat eggs in a bowl and mix shirodashi and water. Strain it with a net or a strainer.

The ratio of egg to shirodashi is 1 to 3. 

2. Dip chunks of chicken thigh in boiled water and transfer those into water. And then strain.

(単語)beat eggs 卵をよくかき混ぜる、strain (こし器などで)こす、野菜の水を切る、dip ~にくぐらせる(浸す)

Step 2.steam ingredients and egg mixture. / 材料と卵液を蒸す

1. Place 1/4 amount of chicken, shrimp, shiitake mushrooms and ginkgo nuts in each of 4 small cups, then pour egg mixture over them. Cover with aluminum foil and make a tiny hall in the center.

2. Fill a frying pan with water up to half height of the cups and place cups on it.

3. Boil the water on middle to high heat. Cover it and steam for 2 minutes, then turn the heat down to low and steam for 10 minutes.

Tip 2. Egg mixture sets at 80 to 90℃. Don’t move cups before it sets.

4. Stick the custard with a wooden skewer. If clear broth comes out, it’s done.

5. Place 1 mitsuba leaf on each custard and serve.

(単語)fill O with water Oに水を張る, set (液体が)固まる, a wooden skewer 木の串、 clear broth comes out、済んだ液がにじみ出てくる

Naoko-sensei’s Sasebo Star Cooking Class

Schedule February 27 (Thu.)
Time: from 10 am to 1 pm
Menu: Chawanmushi (Savory Egg Custard), and more!
Fee: 2500 yen for adult, 1500 yen (U 18), 1000 yen (U 15)
Place: Nishi-chiku Community Center (see the map below)
Contact and reservation : https://www.facebook.com/naoko.mori.921?epa=SEARCH_BOX

英語で学べる料理教室「させぼスタークッキングクラス」は 西地区公民館で開催中。外国人と一緒に料理が学べますよ。

Naoko sensei’s Profile

Naoko Mori 森なおこ
‐Studied French cuisine under a former chief chef at Hotel Chinzanso Tokyo (ホテル椿山荘東京) for 3 years.
‐Acquired Japanese and herbal cuisine skills.
‐Cooking teacher for 10 years for Japanese and 7 years for Americans
‐Coordinating cooking classes for American cooking teachers

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