How to Cook Delicious Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes

Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes.

You can have Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes

1. Prepare 1/2 block of silken tofu.
2. You need 1/4 bunch of maitake mushrooms.
3. You need 2 stick of imitation crab sticks.
4. Prepare 1 of egg.
5. Prepare 150 ml of water.
6. Prepare 1/2 of to 1 teaspoon ☆miso.
7. Prepare 1 tbsp of ☆sake.
8. It's 1 tsp of ☆granulated dashi stock.
9. Prepare 1 tsp of ☆ginger (tube).

Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes step by step

1. Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed)..
2. Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu)..
3. Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture..
4. Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces..
5. Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete!.
6. Please cover with plastic wrap when you're microwaving during Step 5..
7. It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous..
8. Topped with sesame oil and green onions. Try it if you like..