Chawanmushi, the Japanese Gluten -free Salt Steam flan

Chawanmushi Japanese salty blank based on eggs and dashi broth, steamed. Served in a small cup, it is light and melts in the mouth and offers this little taste that you only find in Japan. This traditional dish is often offered as a starter in Japanese meals. Its texture recalls that of a blank or an egg cream, but in a salted version scented with soy sauce and Mirin. We add simple ingredients such as shrimp, shiitake mushrooms or edamame. Naturally gluten -free, this entrance is both delicious and elegant. It perfectly illustrates the Japanese art of refinement in simplicity. You will be able to surprise your guests with this healthy, gluten -free, original and faster recipe to make.

Preparation time 10 mins

Cooking time 20 mins

Total time 30 mins

Difficulty: beginner

Servings: 4

Ingredients

4 eggs
400 ml of cooled dashi broth (or a chicken or gluten -free fish broth of your choice)
2 cc of tamari sauce (or gluten -free soy sauce)
2 cc of Mirin
4 peeled shrimp
4 Fresh shiitake mushrooms
Some edamame or peas (optional)

Preparation

1
Beat the eggs gently without lathering them.
2
Add the Dashi broth, the Tamari sauce and the Mirin. Mix gently.
3
Filter the mixture through a fine colander to obtain a smooth texture.
4
Divide the shrimps, mushrooms and Edamame in four cups.
5
Pour the egg preparation over it.
6
Cover each cup of cling film or a lid.
7
Steam over low heat for 12 to 15 minutes.
8
Check that the blank is taken: the surface should be smooth, like an egg cream.
9
Serve hot or lukewarm, with a little chopped chives if desired.
10
Enjoy immediately, with a spoon.

Keywords: Japanese salty blank, Japanese steam recipe, gluten -free Japanese entrance, Japan steam eggs, Japanese Kitchen Light

Read it online: https://glutenevasion.fr/recette/chawanmushi-le-flan-vapper-sale-japonais-sans-gluten/