CHAWANMUSHI – JAPANESE SAVOURY EGG CUSTARD
Ingredients for 4 persons
100 g shiitake mushrooms
140 g salmon fillet
3 tablespoons oil
100 g frozen spinach leaves, thawed
1 tsp. plus 50 ml Tomami Japan
4 eggs (M)
Some spring onions
1. Remove the stems from the shiitake mushrooms and cut the caps into quarters. Cut the salmon into 2 cm cubes. Heat the oil in a pan and fry the mushrooms for 3 minutes.
Add the salmon cubes and toss briefly. Season with salt. Press the spinach dry and season with 1 teaspoon Tomami Japan.
2. Stir the eggs with 100 ml water and 50 ml Tomami Japan and pass through a fine sieve. Divide all the ingredients between four ovenproof forms.
3. Fill a pot with a lid with approx. 3 finger breadths of water and bring to the boil. Put the
Chawanmushi forms into the pot and place the lid on the pot; steam in the covered pot for 25 minutes. (The water should only be allowed to simmer, not to boil.) Cut the green parts of the spring onions into thin slices diagonally and scatter over the dishes before serving.
Preparation time: 40 minutes
A recipe by Stevan Paul.