Chawanmushi Recipe with Ginger Sauce | Takara Sake
Japanese Egg Custard with Ginger Sauce | Takara Sake - Indulge in Chawanmushi with seafood and vegetables in an authentic dashi base. Perfect for sushi lovers!
Ingredients
- Large Eggs 2
- Awase Dashi (Kelp & Bonito Japanese Stock) 400 ml
- Salt 1 teaspoon
- Takara Mirin 1 teaspoon
- Soy Sauce 1/2 teaspoon
- Chicken Thigh - Cut into Small Bite-Size Pieces 2 oz.
- Sho Chiku Bai Sake 1 tablespoon
- Spinach - Cut into Small Pieces Few Leaves
- Cooked Bamboo Shoots - Cut into Small Pieces Few
- Small chunks of Crabmeat or Shrimp 4 pcs
- Dried or Fresh Shiitake Mushrooms 2
- Water to Rehydrate Dried Shiitake Mushrooms 1/2 cup
- Awase dashi (100ml) + Water Used from Hydrating Shiitake Mushrooms (50ml) 150 ml
- Sugar 1 teaspoon
- Grated Ginger 1/4 teaspoon
- Salt 1/4 teaspoon
- Corn Starch 1 teaspoon
- Water 1 teaspoon
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