Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, ginger miso chawan-mushi (steamed egg custard) in 10 minutes. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have ginger miso chawan-mushi (steamed egg custard) in 10 minutes using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes:

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

Instructions to make Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes:

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.
9. Ready to serve and ENJOY!

So that is going to wrap it up for this special food ginger miso chawan-mushi (steamed egg custard) in 10 minutes recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!