Chawanmushi with Hon Shimeji, Scallion, and Dashi
- Dashi
- 2 ounces kombu
- 8 cups water
- 35 grams bonito flakes (usually sold in 5-gram packs)
- Chawanmushi Broth
- 2 1/2 cups Dashi
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon mirin
- Mushrooms
- 1 tablespoon dark sesame oil
- 4 ounces hon shimeji mushrooms
- 2 tablespoons water
- 1 tablespoon mirin
- Chawanmushi Base
- 2 1/2 cups Dashi
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon unseasoned rice vinegar
- 3 large eggs
- Thinly sliced scallions, for garnish
- Produce
- Hon shimeji mushrooms (4 ounces)
- Kombu (2 ounces)
- Mushrooms (1)
- Scallions (1)
- Canned Goods
- Chawanmushi broth (1)
- Dashi (1)
- Dashi (5 cups)
- Condiments
- Mirin (3 1/3 tablespoon)
- Rice vinegar (2 tablespoons)
- Rice vinegar, unseasoned (1/2 teaspoon)
- Soy sauce (3 tablespoons)
- Cooking & Baking
- Sesame oil, dark (1 tablespoon)
- Pasta & Grains
- Bonito flakes (35 grams)
- Drinks
- Water (8 1/8 cups)
- Refrigerated
- Eggs, large (3)
- Other
- Chawanmushi Base
Preparation
Read recipe preparation on seriouseats.com
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Published February 17, 2012 (1 year ago).
8 people saved this recipe.
