Chawan mushi topping beef I made a substitution of the sake with zinfandel. In my bowl I used turkey and in my husband's chicken. Also I threw a bit of green onion on top with the parsley.

Bahan Membuat Chawan mushi topping beef

Adonan telur.
3 sdt kaldu dashi bubuk.
500 ml air.
4 telur kocok lepas.
1 sdt kecap asin.
2 sdm mirin (pake yg halal).
Garam.
Topping.
50 gram daging giling.
1 bawang pre iris tipis.

Langkah Memasak Chawan mushi topping beef

Tumis daging giling dgn sdikit minyak.. sisihkan.
Campur air dgn kaldu dahsi dan bahan lainnya. Aduk rata kemudian saring agar tekstur lembut.
Siapkan mangkuk tahan panas dan isi dgn daging giling yg sdh ditumis di bagiab bawah. Tambahkan adonan telur secukupnya dan beri irisan bawang pre sesuai selera.
Siapkan panci kukus dan kukus selama 10-15 menit dgn api kecil agar tekstur lembut sempurna. Jgn lupa beri lap kain pada tutup panci.

They make a beautiful first course with a drizzle of Yuzu Ponzu and a garnish of fresh crab or uni. Traditionally, chawan mushi is topped with some extra ingredients like prawns (shrimps), chicken, duck, ginkgo nuts, shiitake mushrooms, grilled anago (sea eel), green vegetables, lily bulb or even young bamboo shoots. Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants. · Chawanmushi, silky smooth savoury egg custard. Delicately flavoured, sophisticated and classic Japanese dish. Recipe with step by step photos and a video.

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