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Chicken Tender & Shrimp, Japanese Steamed Egg - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken Tender & Shrimp, Japanese Steamed Egg.
This is a Japanese steamed egg (chawanmushi) made with a smooth texture by straining the egg mixture. Chawanmushi sounds difficult to make, but once you understand how to make it, it's very easy. The ingredients can be arranged, so please enjoy it with various arrangements.
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Cook time

20 minutes

Ingredients
2 servings (200ml, 3/4 cup + 1.5 Tbs heat-resistant container)

  • Chicken tender
    1
  • Shiitake mushroom
    1
  • Shrimp
    2
  • Kamaboko
    2 slice(s)
  • Ginkgo boiled in water
    2 grain
  • Japanese honeywort
    5 g
  • Egg Mixture
  • Eggs
    1
  • Water
    170 ml
  • Japanese style granulated soup stock
    1/2 tsp
  • Japanese sweet cooking wine (Mirin)
    1 tsp
  • Cooking sake
    1 tsp
  • Soy sauce
    1/2 tsp
  • Hot water
    as needed

How to make

  1. Prepare. Wrap the lid of the steamer with a cotton cloth (sarashi) and boil the water in the steamer. Peel the shrimps, leaving the tail, and remove the back cotton. Remove the streaks from the chicken tender.
  2. 1. Cut off the shiitake mushroom stem and cut it in half.
  3. 2. Cut off the Japanese honeywort base and cut it to 0.8-inch width.
  4. 3. Cut the chicken tender into 8 equal pieces.
  5. 4. Add the egg mixture to a bowl, mix with long chopsticks, and strain it with a strainer.
  6. 5. Add Step 1, 2, 3, shrimps, kamaboko, ginkgo boiled in water, and Step 4 in a heat-resistant container and cover it with aluminum foil.
  7. 6. Place it in a steamer over high heat for 3 minutes steamed, then over low heat for 10 minutes steamed and it's ready. The egg is steamed if the clear juice comes out when you pierce a bamboo skewer.

Tips for cooking

This time, we wrapped a cotton cloth (sarashi) around the lid to prevent water droplets from dripping down. If you making it with a gas fire, there is a risk of catching the fire if the sarashi hanged, so be sure not to let it hang by tying it. Also, make sure that the fire does not protrude from the bottom of the pan steamer, and keep an eye on it while it is heating. If the egg mixture comes out instead of the clear liquid, steam for an additional 5 minutes while keeping an eye on it. Please make sure that the chicken is tender and the shrimp are cooked before eating.

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