主頁 食譜及烹飪短片 小田卷蒸

Odamaki-mushi (Chawanmushi with Udon)

#No Added MSG Clear Chicken Broth #No Added MSG Concentrated Chicken Stock
Difficulty
Servings
For 2
Cooking Time:
35 mins
Swanson No Added MSG Clear Chicken Broth Swanson No Added MSG Concentrated Chicken Stock
Ingredients
Swanson No Added MSG Concentrated Chicken Stock 1 tsp
Udon 1 pc
Chicken Thigh 60g
Crab Stick 2 pcs
Kamaboko (Japanese Fish Cake) 40g
Shiitake Mushroom 1 pc
Okra 2 pcs
Shrimp 4 pcs
Egg Mixture
Swanson No Added MSG Clear Chicken Broth 250mL
Egg 2 pcs
Japanese Soy Sauce 1-2 tsp
1
Cut chicken thigh into bite-sized pieces and marinate with Swanson No Added MSG Concentrated Chicken Stock for 10 minutes.
2
Cut the okra and crab stick into cubes, cut kamaboko into thin slices, then remove the stem of shiitake mushroom and flower cut it.
3
Cook the udon in boiling water for 1 minute, drain and set aside.
4
For the egg mixture, crack two eggs and whisk well, mix with Swanson No Added MSG Clear Chicken Broth and Japanese soy sauce.
5
Put the boiled udon in a bowl and place all ingredients (except okra) over the udon, pour in the egg mixture and cover with plastic wrap.
6
Steam for 20-25 minutes.
7
Add okra on top at the last minute. Steam for 1 minute and serve.

Japanese soy sauce is less salty and with lighter color, which makes the steamed egg not too dark.

草菇雞絲浸豆苗

難易度

野菇秋栗炊飯

難易度

上湯浸三絲

難易度

上湯火腿浸芥菜膽

難易度

Pea Sprouts with Swanson Scallop Broth

Difficulty

蒜子浸莧菜

難易度