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Receta Japanese Cuisine: Ankake Tofu Kani Chawanmushi-Tofu & Crab Chawanmushi with Sweet & Sour Sauce

by Robert-Gilles Martineau

Ingredientes

1) Tofu: 450 g (fine texture/kinu dofu) Eggs: 2 Crab: 1 small can/shredded 2) For the chawanmushi Dashi: 2 cups (konbu dashi or fish dashi) Salt: 1 quarter of a teaspoon Japanese sake: 1 tablespoon

3) For the sweet & sour sauce Dashi: half a cup Soy sauce: 1 tablespoon Mirin/sweet sake: 1 tablespoon Japanese sake: 1 tablespoon Cornstarch dissolved in water: according to preferences Trefoil (or other leaves) for decoration: according to preferences

Direcciones

1. Chill the dashi. Beat eggs into fine omelette. Add dashi, salt and Japanese sake. Mix well.
2. Use a steamer for the chawanmushi. Chawan means tea bowl/cup and mushi means steaming!
3. Fill four cups with one fourth of the tofu, pouring it into the cups little by little with a spoon. Pour one fourth of the egss dashi mixture on top.
4. Cover each cup with a piece of cellophane paper. Steam for 2 minutes on strong fire, then 20 minutes on a low fire.
5. While the chawanmushi is steaming, prepare the sweet and sour sauce.
6. In a small pan, pour the dashi, soy sauce, mirin, Japanese sake and bring to boil.
7. Shred the crab and add to sauce.
8. Add cornstarch and mix well until sauce is smooth. Take off fire.
9. Bear in mind that the sauce must be ready at the moment the chawanmushi is completely steamed, not before!
10. Pour an equal amount of sauce on each chawanmushi. Decorate with trefoil and serve!
11. NOTE:
12. The chawanmushi taste is a bit weak, while the taste of the sweet and sour taste is trong, thus attaining the right balance!

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