"Cup steamed egg custard"

”茶碗蒸し”

［材料　４人分］
鶏肉(ササミ) 100g、車海老 4尾、しいたけ 2枚、ぎんなん 8個、三つ葉、卵 3個、だし汁 3カップ、A(みりん 12g、塩 3g、しょうゆ 18g)

［作り方］
1.鍋にだし汁を煮立て、Aを加え、氷水を入れたボウルに鍋ごとつけて粗熱をとる
2.ボウルに卵を割りほぐしてだし汁を加え、こし器でこす
3.器に切った鶏肉、海老、しいたけ、ぎんなんを入れ、卵液を注ぐ
4.蒸し器で表面が白くなるまで強火で、さらに弱火で15分蒸す

"Cup steamed egg custard"

INGREDIENTS (4 servings)
Chicken tenders 100g, 4 prawns, 2 mushrooms, 8 ginkgo nuts, mitsuba, 3eggs, 3 stock cups, and A (mirin 12g, salt 3g, and soy sauce 18g)

DIRECTIONS
1.The stock is boiled, A is added to the pan, each pan is applied to the bowl that puts the ice water, and rough heat is taken.
2.It breaks an egg and beat it lightly a bowl, the stock is added, and it exceeds it by the strainer.
3.Chicken, the lobster, the mushroom, and the ginkgo nuts cut in the container are put, and the egg mixture is poured.
4.It steams until the surface whitens by the high heat in the steamer.
5.In addition, it steams by the low flame for 15 minutes.