Japanese Steamed Omelette Chawanmushi
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Japanese steamed omelette chawanmushi
Ingredients
- Chicken Egg - 4 pieces
- Mirin - 0 fl oz
- Soy Sauce - 0 fl oz
- Peeled Cooked Shrimp - 2.8 oz
- Oyster Mushrooms - 1.4 oz
- Shimeji mushrooms - 1.4 oz
- Olive Oil - 1 fl oz
- Tuna - 2.1 oz
- Kombu Seaweed - 0.4 oz
- Water - 20 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the kombu seaweed in water for 10 minutes.
Step 2
Bring the water with kombu to a boil, then remove it from the water.
Step 3
Add the tuna flakes to the boiling water, reduce the heat, and simmer for 2 minutes. Then turn off the heat and let the broth steep for 5–10 minutes.
Step 4
Strain the finished broth through a fine sieve and let it cool.
Step 5
Crack the eggs into a bowl, add soy sauce and mirin, whisk together, then pour in the broth while continuing to beat.
Step 6
Pour the egg mixture into individual bowls, cover them with plastic wrap, place in a steamer, and cook for 15–20 minutes.
Step 7
Cut the shrimp into three pieces.
Step 8
Heat olive oil in a skillet. Tear the oyster mushrooms, separate the shimeji mushrooms, season with salt and pepper, and sauté them until golden brown.
Step 9
Transfer the cooked mushrooms to a paper towel to remove excess fat.
Step 10
In the same skillet, sauté the shrimp for 1–2 minutes.
Step 11
In a random arrangement, place the mushrooms on the prepared omelet, and do the same with the shrimp. Drizzle with soy sauce and serve immediately.
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