Togarashi and Strawberry Chawanmushi
(2018 Pairings Recipe) A traditional Japanese egg dish with a fruity twist.
Ingredients
3 eggs
1 cup chicken stock
1 teaspoon white soy sauce
2 tablespoons Togarashi Asian chili powder
¾ cup DOLE Chef-Ready Cuts Diced Strawberries divided
1 cup chicken breast cooked diced
as needed water
¼ cup scallions sliced thin
Directions
- Gently whisk eggs to aerate and gradually add chicken stock, white soy sauce, and Togarashi.
- Place 2 tablespoons Diced Strawberries and 1/4 cup of diced cooked chicken breast in each ramekin. Spread contents evenly across the bottom of each ramekin.
- Slowly pour 3 oz. of egg mixture over each ramekin, making sure all ingredients are properly dispersed.
- 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.
- Bring water to a rapid boil, remove from heat, and cover tightly with foil to steam for approximately 12 minutes.
- 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.