Chawanmushi Recipe with Ginger Sauce | Takara Sake

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

www.takarasake.com

Japanese Egg Custard with Ginger Sauce | Takara Sake - Indulge in Chawanmushi with seafood and vegetables in an authentic dashi base. Perfect for sushi lovers!

View full recipe on www.takarasake.com

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Ingredients

2 Large Eggs
400 ml Awase Dashi (Kelp & Bonito Japanese Stock)
1 teaspoon Salt
1 teaspoon Takara Mirin
1/2 teaspoon Soy Sauce
2 oz. Chicken Thigh - Cut into Small Bite-Size Pieces
1 tablespoon Sho Chiku Bai Sake
Few Leaves Spinach - Cut into Small Pieces
Few Cooked Bamboo Shoots - Cut into Small Pieces
4 pcs Small chunks of Crabmeat or Shrimp
2 Dried or Fresh Shiitake Mushrooms
1/2 cup Water to Rehydrate Dried Shiitake Mushrooms
150 ml Awase dashi (100ml) + Water Used from Hydrating Shiitake Mushrooms (50ml)
1 teaspoon Sugar
1/4 teaspoon Grated Ginger
1/4 teaspoon Salt
1 teaspoon Corn Starch
1 teaspoon Water