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Oyster

  • Oysters 200 g

Chawanmushi

  • Tsukudani Nori Paste 10 g
  • Whole Eggs 8 pc
  • Water 1000 g

Condiments and Garnishes

  • Tsukudani Nori Paste 10 g
  • Water 320 g
  • Corn Flour 15 g

Before Serving

  • Kaiso, blanched and patted dry 10 g
  • Ginko Sesame Seed 50 g
  1. Oyster

    • Shuck the oysters from the shells and blanch them.
  2. Chawanmushi

    • Preheat steamer.
    • In a mixing bowl, mix all the ingredients together and strain mixture.
  3. Condiments and Garnishes

    • In a mixing bowl, mix all the ingredients together.
  4. Before Serving

    • Heat up sauce, fold in paste and condiments.
    • Paste and assemble.
    • Garnish with nori and sesame seeds
    • Ready to serve.
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