Chawanmushi with Hokkaido Scallop Black Truffle
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Chawanmushi with Hokkaido Scallop Black Truffle

Posted 2014-09-29 by GiGi GMV ⇒ follow


Enjoy a hearty delicate, smooth silky steamed egg Chawanmushi with Hokkaido scallops and black truffle shavings. Pure deliciousness!~

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 4 servings



Ingredients
4 eggs
4 large scallops
4 fishballs
20g fresh black truffle
1 cup chicken stock
1 teaspoon mirin
1 tablespoon bonito soy sauce
1/2 teaspoon chicken powder
1/2 teaspoon white wine
Salt & pepper

Method
  • Whisk the eggs and strain.
  • Season with mirin, soy sauce and white wine.



  • Add in the chicken stock.
  • Season with chicken powder, salt and pepper.
  • Place a fish ball at the center of the bowl.



  • Divid the egg mixture into 4 equal portions.



  • Cover with aluminum wrap. Allow for Ventilation holes.



  • Steam for 10 minutes and turn the heat down.



  • Finely slice the scallops into tartare strips.



  • Add the scallop tartare stripes on top on the custards 3 minutes before done.



  • Remove the Chawanmushi bowls from the steamer.
  • Place it on a serving tray.



  • Freshly shave the black truffle on top.
  • Serve immediately.



    • Categories
    #japanese
    #egg
    #truffles
    #scallop
    #inventive
    #comfort_food
    #gourmet

    %recipeyum
    225822 - 2023-07-17 09:39:18

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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