JAPANESE
CHAWANMUSHI

Ever think that you can make japanese chawanmushi in just a few simple steps? Follow my steps and a silky smooth savoury soft egg can be cook easily.

Chawanmushi
1 chicken thigh (cut to bite size)
1.4 oz carrot (sliced to flower pattern)
5 stalk mitsuba
65g shimeji mushrooms
aluminium foil
1 stalk Spring Onion (cut it into cubes)

Egg mixture
3nos egg
380ml water
1tsp mirin
1tsp usukuchi
1tsp salt

  1. Soak the shimeji mushroom in water for at least 30 minutes, then remove the water and cut it into slices.
  2. Apply stirrer accessories into the P10+ Smart Cooker Jug, then insert all the egg mixture ingredient into the P10+ Smart Cooker Jug, and select mix mode, no temperature needed, speed at 2 for 2 minutes.
  3. Once its done then pour the egg mixture with a sieve into a few cups.
  4. Evenly add in the chicken cube, shimeji mushroom and carrot into all the cups, next cover the cup with a layer of aluminium foil to make sure the surface of the egg mixture is smooth.
  5. All water into the P10+ Smart Cooker Jug, then place all the cups into the steam tray and attach the steam tray on the P10+ Smart Cooker Jug, select cook mode, temperature at 100C, speed at 2, for about 10 minutes.
  6. Once its done then sprinkle some spring onion on top of the chawanmushi, the chawanmushi is ready to serve!

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