Here is another simple tofu recipe you can either serve hot (great in winter) or chilled, although I would go for the former.
Chawan Mushi/Chyawanmushi/茶碗蒸し is a Japanese way to steam a flan/pudding that is not sweet. It makes for great appetizers or full meals if served aplenty.
Great for kids and waistline-conscious people!
Ingredients
- Tofu: 1 cup:200 cc/ml (untreated, light type)
- Eggs: 3 medium-sized ones
- Egg yolk: 1
- Dashi (fish or seaweed): 1/2 cup/100cc/ml
- Salt: 1/2 teaspoon
- Soy sauce: 1 teaspoon
- Mirin/sweet sake: 2 teaspoons
- Chicken soup stock: 50 cc/ml
- Water or dashi: 150 cc/ml
- Cornstarch: 1/2 tablespoon
- Water: 1 tablespoon
- Grated fresh ginger (or yuzu kosho): enough for decoration and taste
Directions
1.
In a bowl beat the eggs and egg yolk. Add tofu, dashi, salt, soy sauce and mirin. Mix well with an electric whisker. Pass through a thin sieve/chinois. Pour mixture inside ramequins/cups.
2.
You can either steam it in a steamer or cook in a bain-marie. Or proceed as shown in picture above. Once the water has ben brought to boil, switch down heat to low and steam for 12~15 minutes.
3.
While you are steamig the tofu chawan prepare the topping sauce. In a pan pour the soup stock and water/dashi. Bring to boil. Mix cornstarch and water, and add it little by little to soup until you have reache da satisfying consistency.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 46g | |
Recipe makes 4 servings | |
Calories 34 | |
Calories from Fat 15 | 44% |
Total Fat 1.67g | 2% |
Saturated Fat 0.43g | 2% |
Trans Fat 0.0g | |
Cholesterol 47mg | 16% |
Sodium 389mg | 16% |
Potassium 61mg | 2% |
Total Carbs 1.69g | 0% |
Dietary Fiber 0.1g | 0% |
Sugars 0.38g | 0% |
Protein 2.93g | 5% |
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