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EGGS
Chawanmushi (Japanese Steam Eggs)
[Ingredients]
7 g
Mushrooms,
soaked, cut into
halves
60 g Prawns, shelled
and deveined
20 g Fish cake, cut at
an angle
80 g Chicken breast,
cut into cubes
[Method]
1. Blend dashi soup, light soy sauce, salt, Mirin, and eggs;
beat lightly.
2. Arrange chicken cubes, fish cake, mushrooms and
prawns into 4 mug-like serving bowls.
3. Strain beaten mixture from (1) into (2).
4. Use a teaspoon to scoop excess bubbles from the sur-
face of mixture.
5. Cover the bowls with aluminium foil, prick a hole in
the center and microwave on MED for 7 to 9 minutes.
Note: Make sure that the foil do not touch each other,
the turntable or the oven wall.
6. Let it stand for 5 minutes.
7. Garnish with parsley.
Poached Eggs
[Ingredients]
4
Eggs
few
Oil
[Method]
1. Prepare a couple of small deep-bottomed heat resistant
cooking dishes (such as small soup bowls). Have the
inside of the dishes oiled thinly and break the eggs
into one of each dish.
2. To prevent the eggs in the dishes from bursting while
they are being heated, prick 2 to 3 holes in the yolks
in advance using a toothpick or the like.
3. Place the dishes on the turntable in a circle, cover each
of them with a cooking wrap, and microwave on MED
LOW for 8 to 10 minutes.
Quantity
Cooking Time (MED LOW Power)
1 Egg
2 Eggs
3 Eggs
*
The cooking time may vary depending on the size or
freshness of the eggs; adjust the cooking time by
carefully watching how they are being cooked in the
oven.
*
When cooking one poached egg, place the dish in the
middle of the turntable.
Note
Be careful not to overheat eggs; they may burst.
9
400 ml
Cold dashi
soup
4
Eggs
1/2 tbsp Light soy sauce
1/2 tsp
Salt
2 tsp
"Mirin" (sweet
cooking wine)
1 stalk
Parsley
2' to 3'30"
4' to 5'30"
6'30" to 9'
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