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We hope you got benefit from reading it, now let’s go back to chawan-mushi (steamed egg custard) in the microwave recipe. You can cook chawan-mushi (steamed egg custard) in the microwave using 7 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Chawan-mushi (Steamed Egg Custard) in the Microwave:
- Prepare 2 1/2 tbsp Shiro-dashi
- Use 2 Eggs
- Take 300 ml Water
- Get 70 grams Chicken thigh
- Provide 2 Shiitake mushrooms
- Provide 30 grams Kamaboko
- Get 10 grams Spinach
Steps to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
- Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
- Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
- Get your mugs ready.
- Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
- This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.
- If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.
- This is the shiro-dashi I use.
- Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done.
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