Japanese Steamed Egg Custard (Chawanmushi)

Ingredients: (Conversion Chart)

• 3 large eggs
• 17 ounces water
• 2 tablespoons soya sauce
• 1 tablespoon Chinese cooking wine
• 2 dried shiitake mushrooms
• 2 Japanese crabsticks, sliced crosswise
• salt

Directions:

1. Preheat steamer to high heat.
2. In a big bowl, break eggs and gently stir to avoid bubbles.
3. Add water, soya sauce and salt and mix well.
4. Divide mushrooms and crabsticks into 3 small bowls. Pour egg mixture into bowls.
5. Cover each bowl with cling film and place in steamer.
6. Reduce heat, and steam for 30 mins.

Nutrition Info: