Togarashi and Strawberry Chawanmushi

A traditional Japanese egg dish with a fruity twist.

Photo of Togarashi and Strawberry Chawanmushi

INGREDIENTS:

3 eggs
1 cup chicken stock
3/4 cup DOLE® Chef-Ready Cuts, Diced Strawberries, divided
1 cup chicken breast, cooked, diced
2 tablespoons Togarashi (Asian chili powder)
1 teaspoon white soy sauce
as needed water
1/4 cup scallions, sliced thin

DIRECTIONS:

  1. Gently whisk eggs to aerate and gradually add chicken stock, white soy sauce, and Togarashi.
  2. Place 2 tablespoons of Dole® Chef Ready Cuts Diced Strawberries and 1/4 cup of diced cooked chicken breast in each ramekin. Spread contents evenly across the bottom of each ramekin.
  3. Slowly pour 3 oz. of egg mixture over each ramekin, making sure all ingredients are properly dispersed.
  4. Place ramekins in a 4-inch half hotel pan over medium-low heat and add water until half way up the sides of the ramekins.
  5. Bring water to a rapid boil, remove from heat, and cover tightly with foil to steam for approximately 12 minutes.
  6. Using tongs, remove cooked chawanmushi from hotel pan and garnish each ramekin with 1 tablespoon of diced strawberries and 1 tablespoon of sliced scallion. Serve immediately.
Fruit pairings tout 2018
Beverage fanbook
PRINTPrinter icon