How to make Japanese steamed egg custard in teacups

Tea Bowl Steam is Japanese steamed egg custard, although both are steamed egg custard, but Japanese tea bowl steam in the seasoning and ingredients are a little different from ours, is a traditional Japanese non-taste snack.

While just a small tea set bowl, but put into the sea fresh food, taste exceptionally smooth and tender, delicious. (Collapse)

Ingredients

Main Ingredients

Eggs

3

Shrimp

6

Sides

Salt

Amount

Chicken Essence

Amount

Mushrooms

Amount

Shredded Oil<

Measurement

Steamed Fish Soy Sauce

Measurement

Steps

1. Prepare the ingredients.

2. Wash and chop fresh shiitake mushrooms and set aside.

3. Beat the eggs into a bowl.

4. Add salt and chicken essence and beat well.

5. Then add warm water and mix well.

6. Strain the egg mixture.

7. Wrap with plastic wrap and steam in a steamer over medium-low heat.

8. Steam for 8-10 minutes to semi-solidify the egg mixture and add the shrimp and mushrooms.

9. Cover with plastic wrap and continue steaming until the egg is completely set (about 8-10 minutes).

Tips

Place one egg in a tea bowl, and the amount of water should be 2/3 of the tea bowl used.

It is best to add warm water and then strain the egg so that the steamed custard will be smooth and tender.

Time mastery with an induction cooker is best, there is a time display on it