食譜及烹飪短片 - 蟹肉三文魚籽茶碗蒸(超滑慢煮版)

Crab Meat and Salmon Roe Chawan-mushi (Japanese Steamed Egg Custard) – (Slow-cooked Version)

#No Added MSG Clear Chicken Broth

No Added MSG Clear Chicken Broth

Swanson No Added MSG Clear Chicken Broth 250 mL

Egg 3 pcs

Salmon Roe 2-3 tbsp

Crab Meat 60 g

Japanese Bonito Sauce 1/2 tsp

Whisk the eggs, mix well with Swanson No Added MSG Clear Chicken Broth and Japanese bonito sauce.

Sift the egg mixture with a sieve and store in a bowl. Cover with plastic wrap.

Slow cook the egg custard for 60-70 minutes at 85°C.

Steam the crab meat for 10 minutes before the egg custard is ready.

Take out the slow-cooked egg custard, place salmon roe and crab meat on top. Serve.

1. Frozen crab meat can be found in large supermarket.
2. Slow cooker or sous vide cooker can be replaced by steam oven.