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“Chawanmushi” Japanese steamed egg with tuna and matsutake mushroom: Recipe using delicious canned tuna that matches well with great tasting Japanese sake

2016.10.26

[Ingredients]

  • “Chawanmushi” mixture (see below) 90cc
  • Canned tuna 1/4 can
  • Ginnan (Ginkyo) 3 pieces
  • Matsutake mushroom 5g

(“Chawanmushi” mixture)

  • 1 Egg
  • “Dashi” broth (Water with 5% “hondashi”) 150cc

[Directions]

  1. Place slightly roasted matsutake mushroom, tuna, and ginkyo in bowl.
  2. Add “chawanmushi” mixture to (1).
  3. Steam at 90C for 15 minutes.

This recipe is best suited when using Yui Canning’s premium canned tuna, which uses only the freshest and best quality summer albacore tuna and aged for half a year in high-quality olive oil. A perfect match for Japanese sake.

 

Recipe by: Ichiro Teramura, executive chef and CEO of IKKI (executive chef of a fusion cuisine restaurant in Tokyo)​


The highest quality ingredients by Yui Canning

These cans are packed with the best ingredients - only the purest white meat from high-quality summer albacore tuna. We only use fish caught during the spring and summer months when it is particularly fatty and has a soft texture.

 


< Food Culture


 

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