Cold Chawanmushi (Steamed Egg Custard with Chicken, Spinach)
This recipe will meet hot season! Especially, it is very hot this year in Japan!
Easy way to cook! No need to use steam cooker but only microwave oven.
Please enjoy cold Chawanmushi after chilling in the fridge.
＜Cooking Ingredient＞
♪One bundle of Spinach ♪One stalk of Eringii mushroom ♪One piece of Chicken ♪Three eggs
＜Flavoring＞
♪Shirodashi (Japanese stock) Two table spoon ♪Water 300cc
＜How To Cook＞
①Boil spinach in the pot and cut into 3 cm. And cut Eringii mushroom and Chicken into easy to eat size.
② After lightly beat eggs in the bowl and add Shirodashi and water, leach with strainer.（Is is better to leach twice to make smooth.
③Made smooth.※
④Put ingredients into the table wares.
⑤Pour ※ slowly.
⑥Cover plastic wrap on top lightly and heat in the microwave oven for 3 minutes with 600W.Once check the surface and heat until your preferred surface bit by bit.
⑦Finish with your preferrerd one! Chill them in the fridge over night and enjoy cool Chawanmushi next day!
Of course you can enjoy hot one without chilling in the fridge!
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