Chawanmushi with Wood Ear and Enoki Mushroom 新鮮キクラゲとエノキ茶碗蒸し

This is not a new dish just a variation on an established one but the variation came out rather nicely. Since we received fresh wood ear and enoki mushrooms 木耳、榎茸 some days ago when we got some groceries delivered from the Asian grocery store “weee”, that we tried for the first time,  I needed to use up the mushrooms. I decide to try this combination in chawanmushi 茶碗蒸し. I served this cold and topped it with ikura slamon roe and strips of nori seaweed.

The picture below is before I put on the topping. You can see a piece of shrimp, as well as the wood ear and enoki mushrooms.

I made this exactly as before (3 eggs which is about 150ml and 450ml seasoned dashi broth). Steamed on high for 3 minutes and low for 30 minutes. It came out perfectly. This is not spectacular but the combination of wood ear and enoki gave contrasting texture and subtle flavors. The best thing is that I used up both sets of mushrooms.