Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, ginger miso chawan-mushi (steamed egg custard) in 10 minutes. One of my favorites food recipes. This time, I will make it a bit unique. 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 meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes is something that I have loved my entire life.

To begin with this recipe, we must 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 cook that.

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

1. Prepare 1/2 block silken tofu
2. Get 1/4 bunch maitake mushrooms
3. Make ready 2 stick imitation crab sticks
4. Prepare 1 egg
5. Get 150 ml water
6. Prepare 1/2 to 1 teaspoon ☆miso
7. Get 1 tbsp ☆sake
8. Make ready 1 tsp ☆granulated dashi stock
9. Prepare 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’s going to wrap it up with this special food ginger miso chawan-mushi (steamed egg custard) in 10 minutes recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!