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Ma's Chawanmushi (蛋蒸肉)

INGREDIENTS
1 pound freshly ground pork, lean and fat mixed
3 eggs
2 tbsp cooking wine
1 tsp salt
1/2 tsp white pepper
1–2 tbsp soy sauce
1 tbsp cornstarch (optional)
1 stalk diced green scallion
1 tsp sesame oil

DIRECTIONS
get freshly ground pork lean and fat mixed, about 1 pound then take 3 eggs.  first put ground pork in a "noodle soup bowl" (that will fit into the rice cooker; if not fit into a big pot on the stove, you can also steam it on the stove).

then add the following into the pork, add cooking wine about 2 table spoonful then mix well, then add salt about 1 "tea" spoon, white pepper 1/2 tea spoon, 1-2 table spoon of soy sauce, (and optional 1 table spoon of cornstarch it sorta bind them together); 1 stok of green scallion dice up finely, then mixed very well so it looked kinda sticky consitency, then add in egg one at a time each time 1 egg goes in mixed well, then 2nd eggs mixed well, then 3rd eggs mixed well at the end add 1 tea spoon of sesame oil mixed really well then it looks like a bowl of semi runny egg meat smoothie.

then in go the rice cooker or a large pan,
 
inside the rice cooker add 1 rice bowl of water or 

inside of a larger pot  add 1 & 1/2  bowl of rice bowl full of water, 

cover with lid cook in high heat for 15-20min. then once the "boiling" started turn to middle/low heat cook for another 20-25min. 

if useing the rice cooker:
add a small damp wash cloth on top of the rice cooker lid this way to seal in the steam.

if cooking on the stove top a large pot:
check or listen if the water start "boiling" (try to only open the lid 1 time) then once it's start "boiling"  turn the heat down to middle/low (but not too low) 
then cook it for another 20-30min. 

then take a look if it looked done then
CHECK IT WITH A DRY WOODEN STICK OR CHOPSTICK, IF POKE IT ALL THE WAY DOWN to the bottom of the bowl AND stick CAME OUT NOTHING ON THE STICK THEN IT'S DONE; IF SOME KIND OF SLAMY STUFF ON THE STICK THEN COVER THE LID AND COOK IT FOR ANOTHER 15MIN. 
(or often abu will just use a large metal spoon and poke open it and see if it look like done or look like still kinda like a bloody smoothey, if still look running then cover the lid and cook it for another 15min. 

good luck take photos !!!

SEE ALSO
https://www.youtube.com/watch?v=rAJC5EC7o8k

Abu and i we don't add water, we used more eggs instead of adding water.  蛋蒸肉

there are two type of chawamushi (japanese kind only eggs); 蛋蒸肉 (chinese kind eggs and meat).  

the japanese kind only eggs often my mum will add 2 large cherrystone clams to give it more flavors.

the chinese 蛋蒸肉 is a simple dish back in the old days it's sorta fastest way to make a disk, becuz every household has eggs and scallion and ground pork and it's a dish that young or old likes .

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