Recipe: Chawanmushi with Tom from Sushi Jiro12 Apr 2017
3 Litres Water to boil for steaming
100g Bonito flakes
20g Seaweed (konbu)
100ml White soy
- Combine and hand beat mirin, soy, salt and eggs together
- Strain mixture through a sieve (aim to get as much of the egg mixture through)
- Add seaweed and bonito flakes into empty ramekins
- Pour egg mixture into ramekins
- Place into steamer for about 15 minutes.
- Remove carefully and serve with spoon.