Chawanmushi (savory steamed egg custard) with mozuku sauce

Ingredients [ 5 servings ]
A ・chawanmushi / dashi broth (1)
・eggs (1) ・salt (1tsp)
・soy sauce (1tsp)
・mirin/sweet cooking wine (1/2tsp)
・shiitake mushrooms (2)
・cleaned (5prawns)
・edamame / green soybeans (30)
・Mitsuba (Japanese parsley) to taste
B ・mozuku sauce/mozuku (50g)
・dashi broth (300ml) ・sugar (1tsp )
・Small amour of salt to taste
・soy sauce (1 1/2tsp) ・mirin (1 1/2tsp)
・Small amount of ginger and potato starch to taste
A Place dashi broth in a saucepan over heat, add salt, soy sauce and mirin. Let cool.
  Beat eggs and pour into dashi broth 1.
  Cut shiitake mushrooms, prawns and damame into bite-sized pieces and add to egg mixture 2. Pour the mixture into small cups (about 130 ml/cup) and steam for 15-20 minutes.
B Put ingredients B except for mozuku and potato starch in a saucepan over heat. Add finely chopped mozuku and potato starch to thicken the sauce.
  Pour mozuku sauce 4. over chawanmushi. Garnish with mitsuba and serve.
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