9
A36856,SYA R240F O/M,IN
TELUR
Chawanmushi (Telur Kukus Ala Jepang)
[Bahan-bahan]
7 g
Jamur, rendam,
lalu potong
setengah-setengah
60 g Udang, buang
kulit dan uratnya
20 g Fish cake (spt.
sosis ikan/otak-
otak), potong
miring
80 g Dada ayam,
potong bentuk
kubus
[Cara]
1. Campurkan sup dashi, kecap asin encer, garam, Mirin,
and telur; kocok pelan.
2. Atur potongan ayam, fish cake, jamur dan udang ke
dalam 4 mug atau mangkok penghidang.
3. Saring campuran kocokan dari (1) ke (2).
4. Gunakan sendok teh untuk menyendok busa dari
permukaan campuran.
5. Tutup mangkok dengan alumunium foil, lobangi di
bagian tengah, lalu mikrowave pada tingkat daya
SEDANG selama 7 sampai 9 menit.
CATATAN: Pastikan bahwa foil tidak saling
menyentuh, tidak menyentuh meja
putar atau dinding oven.
6. Diamkan selama 5 menit.
7. Hiasi dengan parsli.
400 ml
Sup dashi
dingin (sup sari
ikan)
4
Telur
1/2 sdm Kecap asin
encer
1/2 sdt
Garam
2 sdt
“Mirin” (arak
masak manis)
1 tangkai Parsli
Poached Eggs
[Bahan-bahan]
4
Telur
sedikit
Minyak goreng
[Cara]
1. Siapkan empat wadah makanan anti panas yang kecil
tapi dalam (seperti mangkok sup kecil). Beri minyak
goreng sedikit di dalamnya dan pecahkan telur satu
butir ke tiap wadah.
2. Untuk mencegah telur meletus dari wadahnya sewaktu
dipanaskan, tusukkan 2 atau 3 lobang pada kuning telur
memakai tusuk gigi atau yang lain.
3. Letakkan wadah di sekeliling tepi meja putar, tutup
masing-masing wadah dengan plastik pembalut dan
mikrowave pada tingkat daya S. RENDAH selama 8
sampai 10 menit.
Jumlah
Lama Memasak (Daya S. RENDAH)
1 Telur
2’ sampai 3’30”
2 Telur
4’ sampai 5’30”
3 Telur
6’30” sampai 9’
*
Lama waktu memasak tergantung pada ukuran dan
kesegaran telur; setel lama waktu memasak dengan
memperhatikan baik-baik bagaimana keadaan telur
yang dimasak dalam oven.
*
Bila memasak satu telur, taruh wadahnya di bagian
tengah meja putar.
CATATAN
Hati-hati jangan terlalu memanaskan telur; telur bisa
meledak.
EGGS
Chawanmushi (Japanese Steam Eggs)
[Ingredients]
7 g
Mushrooms,
soaked, cut into
halves
60 g Prawns, shelled
and deveined
20 g Fish cake, cut at
an angle
80 g Chicken breast,
cut into cubes
[Method]
1. Blend dashi soup, light soy sauce, salt, Mirin, and eggs;
beat lightly.
2. Arrange chicken cubes, fish cake, mushrooms and
prawns into 4 mug-like serving bowls.
3. Strain beaten mixture from (1) into (2).
4. Use a teaspoon to scoop excess bubbles from the sur-
face of mixture.
5. Cover the bowls with aluminium foil, prick a hole in
the center and microwave on MED for 7 to 9 minutes.
Note: Make sure that the foil do not touch each other,
the turntable or the oven wall.
6. Let it stand for 5 minutes.
7. Garnish with parsley.
400 ml
Cold dashi
soup
4
Eggs
1/2 tbsp
Light soy sauce
1/2 tsp
Salt
2 tsp
“Mirin” (sweet
cooking wine)
1 stalk
Parsley
Poached Eggs
[Ingredients]
4
Eggs
few
Oil
[Method]
1. Prepare a couple of small deep-bottomed heat resistant
cooking dishes (such as small soup bowls). Have the
inside of the dishes oiled thinly and break the eggs
into one of each dish.
2. To prevent the eggs in the dishes from bursting while
they are being heated, prick 2 to 3 holes in the yolks in
advance using a toothpick or the like.
3. Place the dishes on the turntable in a circle, cover each
of them with a cooking wrap, and microwave on MED
LOW for 8 to 10 minutes.
Quantity
Cooking Time (MED LOW Power)
1 Egg
2’ to 3’30”
2 Eggs
4’ to 5’30”
3 Eggs
6’30” to 9’
*
The cooking time may vary depending on the size or
freshness of the eggs; adjust the cooking time by
carefully watching how they are being cooked in the
oven.
*
When cooking one poached egg, place the dish in the
middle of the turntable.
Note
Be careful not to overheat eggs; they may burst.
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