Chawanmushi

Chawanmushi is an egg custard dish found in Japan. (ya everyone knew that, aren't they?)
its smooth.. unlikely my previous steam egg which moon's skin hahaha.


Chawanmushi ala wawa
Ingredients
(makes 4 cups)
- 3 eggs
- 250ml bonito stock/chicken stock
- 1 tsp sugar
- 2 tsp sake or white cooking wine (optional)
- 3/4 to 1 tbsp light soy sauce

Filling:
i used what i have in fridge.
- 3 crab stick
- 2 shintake mushroom (cut into small pieces)
* feel free to add other ingredients (such as prawn, chicken, Imitation sharks fin, gingko nuts etc)

Directions
1. Break the eggs into the bowl. Gently stir the eggs with a pair of chopsticks using a cutting action.
2. Add the rest of the ingredients to the eggs mixture, Blend the mixture till fine.
3. Place crab stick, chopped mushroom at the bottom of each cup and pour the egg mixture over (do not fill to the brim, leave some gap on top).
4. Cover the cups with lids, transparent food wrap or aluminum foil (do not leave an opening).
5. Steam the cups over high heat for about 10 mins. To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked.