Steamed Chawamushi with Oysters and Kaiso
Warm your diners' tummies (and their hearts) with the warm, smooth taste of chawanmushi. Then add a unique spin on this Japanese classic with kaiso and an oyster - two ingredients that diners may be pleasantly surprised to find in their chawanmushi.
Ingredients
Steamed Chawamushi with Oysters and Kaiso
−
+
$0.0
Oyster
Oysters
/g
200.0 g
0%
Chawanmushi
Knorr Concentrated Scallop Bouillon 480g
/g
48.0 g
0%
Points
Tsukudani Nori Paste
/g
10.0 g
0%
Whole Eggs
/pc
8.0 pc
0%
Water
/g
1000.0 g
0%
Condiments and Garnishes
Knorr Concentrated Scallop Bouillon 480g
/g
10.0 g
0%
Points
Water
/g
320.0 g
0%
Corn Flour
/g
15.0 g
0%
Before Serving
Kaiso, blanched and patted dry
/g
10.0 g
0%
Ginko Sesame Seed
/g
50.0 g
0%
/
Oyster
-
Oysters 200.0 g
Chawanmushi
-
Tsukudani Nori Paste 10.0 g
-
Whole Eggs 8.0 pc
-
Water 1000.0 g
Condiments and Garnishes
-
Water 320.0 g
-
Corn Flour 15.0 g
Before Serving
-
Kaiso, blanched and patted dry 10.0 g
-
Ginko Sesame Seed 50.0 g
Preparation
-
Oyster
- Shuck the oysters from the shells and blanch them.
-
Chawanmushi
- Preheat steamer.
- In a mixing bowl, mix all the ingredients together and strain mixture.
-
Condiments and Garnishes
- In a mixing bowl, mix all the ingredients together.
-
Before Serving
- Heat up sauce, fold in paste and condiments.
- Paste and assemble.
- Garnish with nori and sesame seeds
- Ready to serve.
