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Steamed Soup (Chawan-mushi) |
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| lily bulb (yurine) |  |
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| chiken (toriniku) | ||||
| boiled fish paste, colored (akaita) | ||||
| spinach(hourensou) | ||||
| pasania mushroom (shiitake) | yurine | akaita | ||
| 3 ginkgo nuts (ginnan) |  |
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| egg (tamago) | ||||
| water parsley (mituba) | ||||
| bonito or kelp soup (dashi) | ||||
| soy sauce (shouyu) | shiitake | ginnan,peeled | ||
| salt (shio) |  |
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| mirin | ||||
| sake | ||||
| mituba | ||||
1. Beforehand boil bonito or kelp soup, add soy sauce, mirin and salt, and cool. 2. Pickle chiken with sake and salt. 3. Tear off leaves from lily bulb and boil. 4. Cut boiled fish past in 5mm thickness. 5. Boil spinach and cut in 2cm long pieces. 6. Slice pasania mushroom and water parsley. 7. Put all materials in a pot. 8. Mix whipped egg with cool soup and pour mixture in pot. 9. Steam about 20 minutes. |
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