Sake appetizer recipes

Autumn｜Chicken｜Japanese｜Mushrooms｜Vegetables｜松茸の茶碗蒸し

Matsutake Mushroom Chawanmushi

View Product Details

Culinary Workshop - Culinary Art - Oct. 2018

Houraisen Junmai Daiginjo Bi

Ingredients (Serves 2)

Matsutake mushroom 30g
... Wipe dirt with a damp cloth and slice thinly (5mm) along the fibers.
Chicken 30g
... Cut into bite-sized pieces. Marinate with salt and sake (not listed), then blanch.
Yam 30g
... Slice into 1cm thick rounds.
Ginkgo nuts 4 pieces
... Boil.
Mitsuba (Japanese parsley) As needed
... Cut into 3cm lengths.
Yuzu As needed
... Thinly sliced.

Egg Mixture

Egg 1 piece
Dashi stock 175ml
Light soy sauce 1 tsp
Mirin 1/2 tsp
Salt A pinch

Instructions

  1. Combine dashi stock, light soy sauce, mirin, and salt. Add beaten egg, mix well, and strain the mixture.
  2. In serving bowls, arrange chicken, yam, ginkgo nuts, and matsutake mushrooms. Gently pour the egg mixture over the ingredients.
  3. Steam in a preheated steamer on low heat for about 12-13 minutes.
  4. Garnish with mitsuba and sliced yuzu.