Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chawan-mushi (our family's golden ratio). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chawan-mushi (Our Family's Golden Ratio) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chawan-mushi (Our Family's Golden Ratio) is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook chawan-mushi (our family's golden ratio) using 6 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chawan-mushi (Our Family's Golden Ratio):

1. Prepare 3 Eggs
2. Get 600 ml Dashi stock
3. Make ready (Mix 1 and 1/2 tablespoon of dashi powder and hot water to make 600 ml of dashi stock)
4. Get 1/2 tsp Salt
5. Make ready 1 tsp Soy sauce
6. Make ready 1 of your choice <Toppings>

Instructions to make Chawan-mushi (Our Family's Golden Ratio):

1. If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day.
2. Make dashi stock. Put 1 and 1/2 tablespoons of dashi powder in a bowl. Pour in hot water to make 600 ml of dashi stock.
3. Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir. Try not to make bubbles.
4. Put the egg mixture from Step 3 through a sieve.
5. Some egg white will not get through the sieve but do not add to the strained mixture. (Use it to make a dashimaki-omelet.)
6. Add salt and soy sauce to Step 5 egg mixture. Do not make bubbles when stirring.
7. Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach).
8. Pour in the egg mixture from Step 6 into the cups from Step 7. Remove any bubbles floating on the surface carefully.
9. Arrange the dishes onto a steamer. Put the steamer on the heat (over a high heat at first).
10. About 5 minutes after the steam starts to rise the surface sets. Turn the heat to low to medium.
11. Steam for a further 5 to 10 minutes. When you insert the skewer and clear soup comes up it is done.
12. Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous. You can remove the lid to check how it goes.
13. Ready to serve and ENJOY!

So that’s going to wrap it up with this exceptional food chawan-mushi (our family's golden ratio) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!