Bizarro Egg-Pudding (Okay, it's actually "Chawanmushi")

We are cooperating with the Panasonic Promotion.
(caution!)
1.* Please crack the egg shell before using. 2. * Please do not heat shelled eggs such as soft-boiled or hard-boiled eggs any other way than steaming. You may run the risk of the egg exploding or burning yourself from a soft crack in the egg.
Recipe (5 or 6 inside an egg shell container)
We will use processed fish cake (hanpen) to make our faux cream.
1. Add 100g hanpen fish cake, 40g soft tofu, 3g potato starch (1 tsp) into a plastic bag and mix until smooth.
2. Transfer the contents to a piping bag and squeeze it onto a baking paper that's been placed over a heat-resistant plate and cover it with plastic wrap.
3. Cook in the microwave set to 600w for 80 seconds.
Now we make our faux pudding chawanmushi.
4. Prepare the egg shell container.
5. Beat one egg, but make sure it does not foam up.
6. Take dashi stock (170cc water and ¼ tsp dashi) and add ¼ tsp salt, 1/3 tsp mirin, and ¼ tsp soy sauce and mix until it all dissolves together.
7. Mix the dashi stock with the egg.
8. Strain the mixture through a fine mesh.
9. Prepare a grilling plate and place a heat-resistant container to prop up our egg shells. Add ingredients such as shrimp and ginko nut and pour in the egg mixture.
10. Insert the eggs into the Bistro and follow these menu options:
Recipe → Choose by number → No.159→ OK → OK → 2 → Start and press the Chawanmushi button.
11. Once it has finished steaming, use the faux cream we made in step 3 to decorate.
12. Finished.
If you make it in a steamer: Put the eggs in the steamer and seal the lid. Steam on high for 1 to 2 minutes and then half open the lid and steam for 10 additional minutes. Having it steam on too high of a temperature could cause some issues, so adjust the temperature by playing with the lid.
We are always updating our blog!