Chawanmushi

Silky smooth Chawanmushi. Gentle on digestion and nutritious.

Ingredients

Instructions

1. 1

   Whisk the eggs, then combine with cooled dashi stock and light soy sauce and strain.

2. 2

   Cut the chicken tenderloin into small pieces and place into serving bowls along with the kamaboko.

3. 3

   Pour in the egg mixture and steam in a steamer over high heat for 2 minutes, then over low heat for 12 minutes.

4. 4

   It is ready when the surface has set (insert a bamboo skewer; if clear liquid comes out, it is done).