Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, jumbo ‘chawanmushi’ with chicken shimeji sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is something which I have loved my whole life.

Free UK Delivery on Eligible Orders Hurry! Mint Leaves Real Indian Food deals going fast. Check Groupon For the Latest Deals. When you make 'Chawanmushi', savoury custard soup, ingredients are placed in the custard.

To get started with this recipe, we must first prepare a few components. You can have jumbo ‘chawanmushi’ with chicken shimeji sauce using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. Get 4 Eggs
2. Prepare 400-450 ml Dashi Stock / Chicken Stock
3. Take *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
4. Make ready 1/4 teaspoon Salt
5. Prepare 1 teaspoon Soy Sauce
6. Get <Sauce Ingredients>
7. Prepare 100-150 g Chicken Fillet *cut into small pieces
8. Make ready 100 g Shimeji (or other Asian mushrooms)
9. Take 1 cup Dashi Stock / Chicken Stock
10. Prepare 1/2 teaspoon Salt
11. Take 1/2 teaspoon Soy Sauce
12. Make ready 1 tablespoon Mirin
13. Get 1 teaspoon Grated Ginger
14. Take 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
15. Make ready 1 Spring Onion *finely chopped

This is an easy version for the everyday meal. The jumbo version looks great, but steaming the large serving bowl is a tricky job. The individual serve might be easier for you. When I need to steam a large bowl, I use a large pot.

Instructions to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
2. Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
3. Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
4. Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
5. *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
6. Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
7. Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.

The individual serve might be easier for you. When I need to steam a large bowl, I use a large pot. Jumbo 'Chawanmushi' with Chicken Shimeji Sauce. When you make 'Chawanmushi', savoury custard soup, ingredients are placed in the custard. This is an easy version for the everyday meal.

So that is going to wrap it up with this exceptional food jumbo ‘chawanmushi’ with chicken shimeji sauce recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!