Japanese egg-cream soup with seafood "Chavan mushi"

Japanese soups are traditional and very popular dishes of the country's cuisine of the rising sun. Cook them fairly simply, as well as rolls or sushi. Soup "Chuvan mushi" - Japanese egg-cream soup with seafood, chicken and vegetables. The dish is made in a portioned dish in a water bath, covered with lids or with a tightened food film. Let's not waste time in vain and learn the recipes for cooking this delicious and unusual dish that will perfectly decorate any everyday dining table.

Recipe for Japanese soup "Chuvan Mushi"


For soup:

For the egg mixture:


Now tell you how to properly prepare the Japanese soup "Chuvan Mushi". So, from the chicken thigh, we remove the skin, fat and cut the meat into small pieces. We boil it in salted water, adding sake and soy sauce to the broth. Japanese mushrooms shinkuem plates. Now go to the preparation of the egg mixture. To do this, all components, except the eggs, put in a saucepan and bring to a boil. Let the mass cool completely.

Eggs break into a separate bowl and gently mix them. Add carefully the resulting mass to the egg mixture, and then let it through the sieve to make the mixture homogeneous.

Now in each serving bowl we put chicken meat, peeled shrimps and mushrooms. Slowly fill the contents with a mixture. Tighten the top of each bowl food film and pierce it gently with its toothpick in several places. We put the bowls in a large saucepan filled with 1/3 of the height of the pial with hot water. Cook on average or weak fire for 15-20 minutes, but do not allow the water to boil so that it does not otherwise fill our dish.

Then we try to prepare the soup with a wooden stick, if a clear clear liquid comes out, then the soup is ready! We decorate "Chavan-mushi" with fresh sheets of Japanese parsley - mitsuba.

The recipe for the soup "Chuan Mushi with Chicken"



In a previously boiled boiling chicken broth, add a little soy sauce and white dry wine. Then gently remove the saucepan from the plate and set it to cool. Chicken cut into pieces, distribute to 4 serving cups and sprinkle the meat with sake and soy sauce.

Chinese mushrooms soaked in advance in 100 ml of warm water, and then grind. Add sugar to the water and pour in soy sauce. Cook mushrooms until all the liquid has evaporated. Instead of Chinese mushrooms, you can use any raw mushrooms, boiling them in exactly the same marinade. After that, we put in the pots canned corn, chopped crab sticks, one peeled shrimp and mushrooms.

Eggs separately well beaten with a mixer, combine with the cooled broth and slowly pour the mixture over the cups. Cover them with lids and put in a large saucepan, filled with hot water at 1/3 of the height of the cups. Cook for 15-20 minutes on low heat, and then check for readiness. The prepared dish is decorated with leaves of parsley and slices of crab sticks .