Soy milk chawanmushi
This is an original Chinese-style steamed egg custard. When mixing the egg and soup, the key is to let the soup reach body temperature before combining them
How to make it
1
Combine the Chinese soup stock and canned scallops in a pot and heat. Simmer over medium heat until reduced, bringing out the scallops' flavor
2
Add soy milk to it and warm it to body temperature
3
Add the soup from step [2] to the beaten eggs in a bowl, stirring as you go
4
Strain the mixed ingredients from step [3] through a sieve and pour into a bowl
5
Cover with aluminum foil to prevent moisture from getting in, and steam in a steamer for 7-8 minutes. Garnish with goji berries for garnish and serve
Ingredientsfor 2 people
-
- Chinese soup
- 150cc
-
- Canned boiled scallops
- 20g
-
- soy milk
- 75cc
-
- egg
- 1 piece
-
- Goji berries
- Appropriate amount
[PR]
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