Odamaki-mushi (Chawanmushi with Udon)

Easiness
Servings
For 2
Cooking Time:
35 mins
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.

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