Ginger Miso Chawan-mushi (Steamed Egg Custard) in Minutes

Source : Cut The Tofu Into 1 X 2 Cm Cubes And Place In The Gratin Dish Flavor With A Bit Of Salt Not Listed Microwave Unwrapped At 600 W For 1-2 Minutes Plac...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 20, 2022

Step:

  1. Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed).

    Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes recipe step 1 photo
  2. Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu).

  3. Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture.

    Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes recipe step 3 photo
  4. Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces.

    Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes recipe step 4 photo
  5. Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete!

    Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes recipe step 5 photo
  6. Please cover with plastic wrap when you're microwaving during Step 5.

  7. It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous.

    Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes recipe step 7 photo
  8. Topped with sesame oil and green onions. Try it if you like.

    Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes recipe step 8 photo

Ingredients

  1. 1/2 block silken tofu
  2. 1/4 bunch maitake mushrooms
  3. 2 stick imitation crab sticks
  4. 1 egg
  5. 150 ml water
  6. 1/2 to 1 teaspoon ☆miso
  7. 1 tbsp ☆sake
  8. 1 tsp ☆granulated dashi stock
  9. 1 tsp ☆ginger (tube)

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