Golden ratio [authentic Japanese tea bowl steaming]

The most important thing in steaming is the ratio of egg mixture to juice (broth) and the heat. By following this ratio and steps, you can also make authentic and delicious Japanese tea bowl steaming at home.

Ingredients

Eggs 3

Crabsticks 4

Shiitakemushroom 1 flower

Chickenthigh 1 smallpiece(canbereplacedbyshrimporscallops,etc.)

Stock 1 bowl

Cooking Instructions

Crack three eggs into a bowl and weigh them. This time, three small eggs were used, a total of 130g. Use a whisk to whisk the eggs into a mixture.
I prepare dashi, the taste soul of dashi Japanese tea bowl steaming. I didn't use kombu and ã‹ã¤ãŠç¯€ to make soup, and I made it directly with this ready-made concentrated stock that I bought on the market. Stock: water = 1:9 is needed to dilute. The finished product tastes just as good.
The ratio of egg wash to stock is strictly maintained at 1:3! The ratio of egg wash to stock is strictly maintained at 1:3! The ratio of egg wash to stock is strictly maintained at 1:3! Say the important thing three times. This time, the egg wash is 130g, so you need to prepare 390g of broth. According to the ratio of concentrated dashi to water (1:9), this time I used 40g of concentrated dashi and mixed it with 350g of water to make a juice (dashi).
Add the stock to the egg mixture, mix well and sift to remove the surface foam.
In a small bowl, put 2 slices of shiitake mushrooms, 1-2 pieces of chicken, and 1 crab stick. (Basically, these ingredients account for 1/5 of the egg mixture.)
Pour the egg mixture into a bowl until it is 8 minutes full.
Cover the bowl. Small bowls without lids can be sealed with tin foil. Remember to always cover a small bowl to prevent steam and moisture from entering. Put water in the steamer, heat it, boil the water and put it in the prepared tea bowl to steam.
Heat is important. Heat high for 3 minutes, then turn to low for 10 minutes. When you open the lid and insert the custard with a toothpick, the clear broth is oozing instead of the cloudy egg mixture, which means that it is steamed. If it is not steamed, continue on low heat for 2 minutes, then turn off the heat and simmer for 3-5 minutes. The steamed tea bowl steamed at 70-80 degrees has the most tender and smooth taste, and it melts in the mouth, so it is best to use a steamer with an outlet on the lid.
Stir up the pan and garnish a few slices of sanji leaves and start enjoying.