Steamed Egg

I have been making more effort to cook at home. Also, it's genuinely more delicious when food is made at home. One of my favorite dishes to prepare is a classic Japanese Dish: Chawanmushi. I deviate from the classic recipe but it’s still just as smooth and creamy custard egg dish. 

Ingredients: 

• 4 eggs

• 1 cup chicken stock (or miso soup)

• pinch of salt

• dash of soysauce

• 1 green onion, chopped

• a dash of mirin (or pinch of sugar)

• a handful of sliced Shiitake mushrooms (any kind of mushrooms is ok)

• A single heatproof bowl, or individual pyrex bowls

• Steamer (you can make your own DIY strainer with any metal strainer and a sauce pan)

Directions: 

1. Whisk eggs until completely smooth, add chicken stock and continue whisking

2. Add salt, mirin and soysauce, mix

3. Prepare teacups or bowls by lining evenly with green onions and mushrooms

4. Pour egg mixture evenly to each bowl, the green onions and mushrooms will distribute when steaming, no need to mix it in the bowl

5. Bring water to a high boil in the steamer and place egg containers in and cover steamer.

6. Reduce heat to medium-low, allow steaming for 10-12 minutes. I have steamed in as little as 7 minutes for small personalized size ramekins (about half cup of egg), but for larger bowls and pyrex, I keep it to the 10-12 minutes.

7. Check egg by sticking with chopstick or fork or toothpick, it should be smooth without any mixture sticking to the utensil.

8. ENJOY! I like to add a little Chili crisp sauce on top, you can purchase it here for $5 off your next order