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
Oyster
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Oysters 200 g
Chawanmushi
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Tsukudani Nori Paste 10 g
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Whole Eggs 8 pc
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Water 1000 g
Condiments and Garnishes
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Tsukudani Nori Paste 10 g
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Water 320 g
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Corn Flour 15 g
Before Serving
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Kaiso, blanched and patted dry 10 g
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Ginko Sesame Seed 50 g
Preparation
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Oyster
- Shuck the oysters from the shells and blanch them.
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Chawanmushi
- Preheat steamer.
- In a mixing bowl, mix all the ingredients together and strain mixture.
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Condiments and Garnishes
- In a mixing bowl, mix all the ingredients together.
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Before Serving
- Heat up sauce, fold in paste and condiments.
- Paste and assemble.
- Garnish with nori and sesame seeds
- Ready to serve.