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Japanese Steamed Egg With Shrimps - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Steamed Egg With Shrimps.
Smoothly going down! This is a Japanese steamed egg (chawanmushi) recipe full of umami. You can also adjust the ingredients to your liking to enjoy. It will definitely be appreciated as a welcoming dish. Please make it at home.
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Cook time

30 minutes

Ingredients
2 servings

  • Beaten eggs
    2
  • (A)Water
    300 ml
  • (A)Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    2 tsp
  • Shrimp
    20 g
  • Kamaboko
    10 g
  • Dried shiitake mushrooms
    3 g
  • Japanese honeywort
    2
  • Water
    as needed

How to make

  1. Prepare. Thaw the shrimps, rinse them with water, and set aside. Return the dried shiitake mushrooms according to the instructions on the package.
  2. 1. Cut the Japanese honeyworts into 0.8~1-inch lengths.
  3. 2. Cut the kamaboko into 0.2-inch width quarters. Remove the stem and hard tip from the dried shiitake mushrooms and slice them thinly.
  4. 3. Mix the beaten egg and the ingredient (A) in a bowl and strain it with a strainer.
  5. 4. Put the shrimps and Step 2 into a heat-resistant container, then pour in Step 3, and cover it with aluminum foil.
  6. 5. Put the water in a steamer and boil the water. When it boils, add Step 4, cover it with a lid, and turn on the heat to steam. When the surface hardens, turn the heat down to low and steam for about 15 minutes.
  7. 6. Place the Japanese honeywort on Step 5 and it's ready.

Tips for cooking

The flavor and the intensity of the Japanese versatile dashi base (shiro-dashi) differ depending on the type, so use the amount on the package as a guide and adjust to your preference.

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