How to make Instant Pot Chawanmushi (Recipe) 茶碗蒸しの作り方 (圧力鍋)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Steamed in a dashi-based sauce, this Instant Pot Chawanmushi is a delicious Japanese egg custard made with seasonal ingredients. Delicate and silky smooth, it makes a perfect appetizer to begin your meal!

RECIPE starts ▶ 00:43

PRINT RECIPE ▶ http://bit.ly/InstantPotChawanmushi

Prep Time: 20 mins
Cook Time 20 mins
Total Time: 140 mins
Servings: 5 200-ml cups

INGREDIENTS

– Egg Mixture –
1 ¾ cup dashi (400 ml) (Use kombu dashi for vegetarian)
3 big eggs
1 tsp mirin
1 tsp Usukuchi (Light-Color) Soy Sauce (Or use regular soy sauce or gluten-free soy sauce for GF)
½ tsp kosher salt

– Chawanmushi Ingredients –
1 chicken thigh (3.4 oz, 96 g) (skip for vegetarian)
5 shrimp (2.6 oz, 73 g) (skip for vegetarian)
2 Tbsp sake (1 Tbsp each for thigh and shrimp)
1.4 oz carrot (40 g, roughly 1.5”)
5 stalks mitsuba (Japanese parsley)
2.3 oz shimeji mushrooms (65 g) (or any mushrooms)
1 inch Kamaboko (fish cake) (skip for vegetarian)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/InstantPotChawanmushi

#instant pot #chawanmushi #steamedegg #justonecookbook

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