Steamed Egg (Chawan Mushi)
Ingredients
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2 eggs
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1 cup cooled chicken or fish stock
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1 dash sake
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½ teaspoon soy sauce
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½ cup chopped cooked chicken breast meat
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1 shiitake mushroom, sliced into strips
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2 sprigs fresh parsley, for garnish
Directions
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In a medium bowl, whisk the eggs gently while slowly adding the chicken stock, sake, and soy sauce. Evenly distribute the mushrooms and chicken between two small teacups. Pour the egg mixture into each cup, filling them up.
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Bring about an inch of water to a boil in a steamer or saucepan. Lower the heat to a simmer and carefully place the cups into the steamer. Cover and steam for 12 minutes, or until the eggs are firm yet soft and silky, similar to tofu. Garnish each cup with a sprig of parsley and serve.
Nutrition Information (per serving)
| 157 | Calories |
| 8g | Fat |
| 3g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 157 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 12% |
| Cholesterol 213mg | 71% |
| Sodium 527mg | 23% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 17g | 35% |
| Vitamin C 38mg | 42% |
| Calcium 73mg | 6% |
| Iron 3mg | 18% |
| Potassium 292mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5