茶碗蒸 Chawanmushi (Japanese Egg Custard)

材料 Ingredients
柴魚湯頭 (煮出汁) Bonito stock400 毫升 ml (cc)
淡色醬油 Light soy sauce 2+1 小匙 tsp
鹽 Salt1/2 小匙 tsp
味霖 Mirin1 小匙 tsp
清酒 Sake wine1 小匙 tsp
雞蛋(打散) Egg (beaten)3 個(大) large
無骨雞腿肉(切小塊) Boneless chicken thigh (cut small cubes)1/4 磅 lb (113g)
蝦仁(除腸泥) Shelled shrimp (deveined)4 尾(中) medium
生香菇(對切) Fresh shiitake mushroom (cut in half)4 朵(小) small
魚板(對切) Fish cake (cut in half)4 片 slice
蘆筍(切8段) Asparagus (cut into 8 segments)2 根 each
荷蘭豆(斜對切) Snow pea (diagonally cut in half)4 片 each
茶碗 Tea cup (or ramekin)4 1杯容量 1 cup capacity
 茶碗蒸圖片

做法
1.將柴魚湯頭與2小匙醬油，1/2小匙鹽和1小匙味霖拌勻。加入蛋液後攪拌均勻。
2.雞肉用1小匙醬油和1小匙清酒醃10分鐘。
3.將雞肉，魚板，香菇和蘆筍等分成四份放入茶碗內，每碗留下1片香菇和1片魚板。
4.把蛋液經由濾網倒入茶碗至4/5的高度，再用牙籤戳破表面上的小泡泡。最後每杯放進1隻蝦，2片荷蘭豆，1片香菇和1片魚板。
5.蒸籠裡的水燒滾。杯子加蓋後放進蒸籠裡用大火蒸1分鐘，再用中火蒸8分鐘。如果沒有杯蓋﹐可以蓋上錫箔紙。



Procedure
1.Mix the bonito stock with 2 tsp. of soy sauce, 1/2 tsp. of salt and 1 tsp. of mirin. Add the beaten eggs and mix until well combined.
2.Marinate the chicken with 1 tsp. of soy sauce and 1 tsp. of sake.
3.Divide the chicken, fish cake, mushroom and asparagus into 4 equal pieces and place each portion in a cup. Reserve 1 piece of mushroom and 1 piece of fish cake for each cup.
4.Pour the egg mixture through a strainer into each cup until 4/5 full. Use a toothpick to break any bubbles on the surface. Top each cup with 1 shrimp, 2 pc snow pea, 1 pc mushroom and 1 pc fish cake.
5.Bring the water in a steamer to a boil. Cover each cup with a lid or a piece of foil. Steam over high heat for 1 minute. Turn down the heat to medium and steam for another 8 minutes.




最後更新 (Last Update): 09/20/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.