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  3. Steamed Chawamushi with Oysters and Kaiso
  1. 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.

Ingredients

−
+

Preparation