![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwXpEx7ogiUseo3pVcm1CijggqeCvsT0d6ON2b0zuEOfQ53hyphenhyphenaXw3OQsij_sIO4SHIWGpeS_CpJTNvX5doF7itl0aMLVz4BVyua8BRUWPurmgPB_5TrNJcBnvFN7BOMzaFfrpetjcf-M/s400/1.jpg)
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1 egg
200mls water
1/2 - 1 tsp of packet seasoning (adjust to individual preference)
1/4 tsp light soya sauce (adjust to individual preference)
Filling/topping:
Up to individual to add- but must blanch in boiling water for 1 minute
1. Bonito stock: Bring the 200mls water to a boil & add the packet seasoning & light soya sauce. Set it aside to cool down for later use.
2. Crack an egg in a bowl & mix well with the stock. Strain the mixture over a fine sieve.
3. Arrange the filling ingredient into the small chawanmushi cups & pour the custard in.
4. Steam the custard over high flame for about 3minutes. Insert a toothpick into the egg & if the liquid stay clear, its set. Remove from steamer & serve hot.
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5 comments:
looks really smooth must be very yummy~
Yes Jess, it melts in your mouth. *^_^*
looks as smooth as tofu!! (: (: i dont like eggy taste but my bro and sis sure goin to like it. so i'll give it a try soon (: (: thank you! (:
Hey Jasmine,
I'm sure you will love it too~ *^_^*
looks really smooth must be very yummy~
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