Vegan Chawanmushi

Chawanmushi is one of the famous appetizer in Japanese cuisine known as steam egg or egg custard that full of filling inside it. The texture of the Chawanmushi is silky soft and tender. In our vegan styles Chawanmushi we are going to use soft tofu and to made it into paste that really smoother, tender and light soften. We use any type of your favorite mushroom as our filling and add in miso paste to double up the flavor.  

Ingredients | 配料

1 pack soft tofu | 1 包 软豆腐

1 mushroom (slices thinner) | 1 个 蘑菇 (切薄片)

Seasoning | 调味料

3/4 tsp miso paste | 3/4 茶匙 味噌酱

1/8 tsp salt | 1/8 茶匙 盐

1/8 tsp seasoning | 1/ 8茶匙 调味料

Decoration Ingredients | 装饰配料

2 pieces of slice carrot | 2 片 切片 胡萝卜

3 pieces of slice mushroom | 3 片 切片 蘑菇

4 pieces of psychedelic mushrooms |4 个 迷幻蘑菇

Method | 方法

1. In a bowl adding tofu and miso paste and mashed it.

[在一个碗里加入豆腐和味噌酱并捣碎]

2. Then use sieve to scrubbing the tofu until become paste.

[然后用筛子擦洗豆腐，直到变成糊状]

3. After that adding salt and seasoning in the tofu paste and stir well.

[之后，在豆腐酱中加入盐和调味料，搅拌均匀

4. Then layering the tofu paste in bowl cup with mushroom slices.

[然后用蘑菇片将豆腐糊分层放入碗杯中]

5. On top of tofu paste use the decoration ingredient to do your own design.

[在豆腐酱上面使用装饰配料做自己的设计]

6. Cover the bowl cup lid and steam for 20 minutes.

[盖上碗盖盖子，蒸20分钟]

7. After steamed drained the excess water of tofu.

[蒸熟后沥干多余的豆腐水]