Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce
Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, jumbo ‘chawanmushi’ with chicken shimeji sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook jumbo ‘chawanmushi’ with chicken shimeji sauce using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
  1. Get 4 Eggs
  2. Get 400-450 ml Dashi Stock / Chicken Stock
  3. Make ready *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
  4. Make ready 1/4 teaspoon Salt
  5. Get 1 teaspoon Soy Sauce
  6. Get <Sauce Ingredients>
  7. Take 100-150 g Chicken Fillet *cut into small pieces
  8. Take 100 g Shimeji (or other Asian mushrooms)
  9. Make ready 1 cup Dashi Stock / Chicken Stock
  10. Take 1/2 teaspoon Salt
  11. Take 1/2 teaspoon Soy Sauce
  12. Make ready 1 tablespoon Mirin
  13. Take 1 teaspoon Grated Ginger
  14. Make ready 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
  15. Prepare 1 Spring Onion *finely chopped
Instructions to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
  1. Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
  2. Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
  3. Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
  4. Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
  5. *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
  6. Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
  7. Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.

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