„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«



œ@Chawan Mushi@œ


mServes 6n
@eggs 4
@lily bulb 1
@ginkgo nuts 12
@grilled eel 30 gms
@red kamaboko 1/2 block
@boneless chicken thigh 1/3
@citron 1/2

1) Beat eggs well. Mix 600-700 cc of dashi into eggs. Flavor with mirin and
@light soy sauce.
2) Separate segments of lily bulb and add to pan of salted water. Bring to boil.
3) Shell ginkgo nuts and boil.
4) Slice eel into 3 cm length pieces.
5) Slice kamaboko into about 12 pieces.
6) Cut chicken into bite-sized pieces, plunge into boiling water, and
@quickly remove.
7) Equally distribute all the ingredients in heatproof cups or custard cups.
@Pour egg mixture into them. Cover each cup with plastic wrap or foil and
@place in a hot steamer. Steam over high flame for 6-7 minutes. Garnish top
@of each egg custard with grated citron peel.


„«Steamed Sea Bream„«Chawan Mushi„«Tilefish Steamed in Sake„«Egg Custard„«

@@@




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