Donburi chawanmushi
[Ingredients (for 2 bowls)]
■ Egg ... 4
■ Bonito Soup Stock with Flying Fish…2 bag
■Water…800mL
■ Vermicelli...60g
■ Spinach ... 1 head
■ Kamaboko…4 pieces
■ Chicken...100g
■ Liquor ... a little
■ Soy sauce ... a little
■ Lily root ... 1 piece
■ Ginkgo nuts…as much as you like
[How to make]
①Put water and Bonito Soup Stock with Flying Fish in a pot, heat, and once it boils, reduce the heat to medium and simmer for 3 to 4 minutes, then remove the dashi pack. Refrigerate until it has cooled down.
② Boil the vermicelli and spinach.
③Cut the chicken into bite-sized pieces and season with sake and soy sauce.
④ Loosen the lily roots.
⑤ Break the eggs, mix with ①, and strain.
⑥Put the vermicelli, chicken, lily root, ginnan, kamaboko, and spinach into a bowl, pour in the egg mixture from ⑤, and steam in a steamer.
