How to make Japanese chawanmushi

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. When having a meal together, most people would choose to go to a famous restaurant. But if you can do it yourself, I believe your friends will be happier. So, here I will show you how to make Japanese chawanmushi.

1. Beat the eggs in one direction, soak the mushrooms in warm water and cut them crosswise, blanch the spinach in boiling water for 10 seconds and chop, peel the shrimps and remove the shrimp threads, wash the small fish and set aside.

2. Add ingredients A and B to the beaten eggs, mix well and filter out small bubbles with a sieve.

3. Put spinach leaves and small mushrooms in a tea bowl, then pour the filtered egg liquid into the tea bowl.

4. Bring the water in the steamer to a boil over high heat, then put the teacup in, cover it with a lid, and steam over medium-low heat for another 8-10 minutes. (The time is not rigid, you can use the toothpick method to judge) (In this step, for the sake of appearance, I put the anchovies and shrimps in during the steaming process over medium heat, that is, when the egg custard is basically solidified, I put them on the surface. Putting them in too early will sink in the egg juice and not be perfect)

5. After serving, garnish with seasonal pea sprouts or parsley leaves.

6.6. Finally, filter the bonito with gauze, and the remaining soup is the most famous kelp and bonito soup in Japan.

For some people, making Japanese chawanmushi may be simple, but only if you put your heart into it, can you really do it well.