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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut the chicken thigh with a knife, remove the bones and excess skin, slice open the thick parts, and cut through the tendons.
Watch out
Be careful when handling bone-in chicken with a knife to avoid slipping and cutting your fingers.
Turn on medium heat to heat the pan, put in the chicken thigh and pan-fry it until the chicken skin side turns golden brown.
local_fire_departmentmedium heatWatch out
Be careful of oil splatters when putting chicken into a hot pan, otherwise it can easily scald your skin.
Cut the pan-fried chicken thigh into small pieces, put them in a glass bowl, add 1/2 tsp of soy sauce, mix well, and marinate for about 450 seconds.
Watch out
Be careful not to burn your hands when cutting freshly pan-fried hot chicken, otherwise it can easily cause burns.
Cut the carrot into 2 to 3 thin slices, press out flower shapes with a plum blossom mold, and boil them in boiling water until soft.
local_fire_departmenthigh heatWatch out
Be careful of boiling water splatters when putting carrots into boiling water, otherwise it can easily scald your hands.
Cut the shitake mushroom into 1/4 pieces, diagonally slice the surface with a small knife, rotate the mushroom 90 degrees while keeping the knife angle, and cut to form a cross pattern.
Watch out
Pay attention to your force when carving patterns on the surface of the shitake mushroom with a small knife, otherwise you can easily cut through the mushroom piece.
Cut the blanched spinach once between the stems and leaves, then cut it into bite-sized pieces.
Remove the shrimp vein from the prawns using a toothpick.
Prepare 1/4 pack of shimeji mushrooms for later use.
Crack 3 eggs into a glass bowl.
Add 1 tsp of sake, 1/2 tsp of sugar, 1 tsp of soy sauce, and 1/4 tsp of salt into 450cc of dashi stock, and mix well.
Pour the beaten egg mixture into the seasoned dashi stock, and make sure the yolks and whites are thoroughly mixed.
Strain the egg mixture through a sieve, making sure no egg is left in the sieve, until the egg mixture becomes smooth and free of impurities.
Place the marinated chicken and chopped spinach evenly into four heat-resistant teacups.
Put shimeji mushrooms into the teacups, pour in the prepared egg mixture, and then place the shitake mushrooms, prawns, and carrots on top.
Watch out
Using shimeji mushrooms as a base helps heavier prawns and carrots float on the egg surface, otherwise they will sink to the bottom and affect the appearance.
The steamer and boiling water are extremely hot. Be sure to wear heat-resistant gloves when moving the hot steamer and placing the teacups, otherwise it can easily cause severe burns. Moving a hot steamer without heat protection can easily scald hand skin.
Place the teacups into the steamer that has been preheated until the water boils, and cover with the lid.
Turn to high heat and steam for 30 seconds, until the pot is filled with steam.
local_fire_departmenthigh heatTurn to low heat, clamp a skewer or chopstick under the pot lid, and continue steaming for 480 seconds.
local_fire_departmentlow heatWatch out
You must clamp chopsticks under the lid to leave a gap to control the temperature inside the steamer, otherwise the egg mixture will boil and produce bubbles, ruining the texture.
Turn off the heat, seal the lid, and continue to let it steam-rest for about 180 seconds.
Put on gloves, open the lid, shake the cups slightly to check if the center has set, and then take out the chawanmushi.
Watch out
You must wear heat-resistant gloves the entire time when removing chawanmushi from the boiling steamer, otherwise you can easily get scalded by steam and hot water.
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