Saturday, September 6, 2014

Chawanmushi (Japanese Steamed Egg)

I wanted to cook something different for dinner and so I decided to explore cooking Chawanmushi (Japanese Steamed Egg). I did this on discretion and it turned out yummy! In order to complement with the Steamed Egg, I had prepared Rice with Fried Fish Fillet and vegetables.


2pcs chicken breast (cut into smaller pcs)
1 tsp sesame oil
1 tbsp oyster sauce
Dash of pepper

2 fresh shitake mushroom (thinly sliced)
1 pc crab stick
Few carrots (cut into flower shape)
1 stalk of spring onion

3 eggs
1 tbsp mirin
1 tbsp light soya sauce
Few dash of white pepper
12 tbsp Water


1. Marinate the chicken with sasame oil, oyster sauce and dash of pepper. Keep in fridge for 30mins.
2. Beat 3 eggs with chopsticks, add mirin, light soya sauce, pepper, water and mix well. 
3. Place chicken meat into prepared saucer and pour in egg mixture. 
4. Place Mushroom on top and cover saucer (if you do not have cover, then cover with aluminium foil).
5. Steam on low heat for 10 mins. Add carrots and crab stick on top of steamed egg and steam for another       5 mins. Garnish with spring onion and serve hot.