نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Smoked salmon chawanmushi

Japanese 20 Mins Prep · 15 Mins Cook

To make the shiitake dashi, steep the shiitake mushrooms and katsuobushi in boiling water for 15 minutes.
In a small bowl, heat the rice vinegar, sugar, water and 1 teaspoon of soya sauce in the microwave, stirring until the sugar dissolves. Add the enoki mushrooms. Let them pickle for at least 15 minutes while preparing the chawanmushi.
Crack the eggs into a bowl and gently whisk until combined, avoiding air bubbles. Add the dashi, mirin, remaining soya sauce and salt to the eggs, whisking until smooth. Strain the mixture through a fine sieve for an ultra-smooth texture.
Prepare a steamer or a large pot with a steaming rack. Fill with hot water up to halfway up the sides of the cups.
Finely chop half the salmon and divide between 4 small heatproof cups. Pour the custard mixture over, filling each cup approx. ¾ of the way full. Cover with lids or foil. Bring the water to a gentle simmer (80°C–90°C, not boiling) and place the cups inside. Steam over a low heat for 10-15 minutes or until set. To check for doneness, insert a skewer in the centre of each cup. If clear liquid comes out, it’s ready. Once the custard is set, gently arrange the smoked salmon ribbons on top.
Drain the pickled enoki and place a few on each custard. Finely chop the chives and sprinkle over the tops.
Serve the chawanmushi while warm.