Steps to Prepare Speedy Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes

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The ingredients needed to make Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes:

1. Get 1/2 block silken tofu
2. Prepare 1/4 bunch maitake mushrooms
3. Make ready 2 stick imitation crab sticks
4. Get 1 egg
5. Get 150 ml water
6. Make ready 1/2 to 1 teaspoon ☆miso
7. Prepare 1 tbsp ☆sake
8. Get 1 tsp ☆granulated dashi stock
9. Make ready 1 tsp ☆ginger (tube)

Steps to make Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes:

1. Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed).
2. Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu).
3. Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture.
4. Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces.
5. Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete!
6. Please cover with plastic wrap when you're microwaving during Step 5.
7. It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous.
8. Topped with sesame oil and green onions. Try it if you like.

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