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  3. Steamed Chawamushi with Oysters and Kaiso
  1. Culinary Recipes

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.

Steamed Chawamushi with Oysters and Kaiso

Ingredients

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Oyster

  • Oysters 200 g

Chawanmushi

  • Knorr Concentrated Scallop Bouillon 480g 48 g
  • Tsukudani Nori Paste 10 g
  • Whole Eggs 8 pc
  • Water 1000 g

Condiments and Garnishes

  • Knorr Concentrated Scallop Bouillon 480g 10 g
  • 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

Preparation

  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.