作法
- 把蛋打入碗中用筷子打散——拍開蛋白但不要打入空氣。攪入高湯、醬油、味醂與鹽至滑順。用細濾網過濾兩次以確保無顆粒。過濾的細緻度決定布丁的滑順度。
- 把雞肉、蝦、香菇與銀杏果分到四個耐熱茶杯或小烤皿中。杯應約200毫升；食材排得美觀——透過布丁能看見。
- 蛋液澆在食材上至杯緣下1公分。輕敲杯子釋放氣泡，用湯匙撇去表面泡沫。
- 蒸籠水煮沸。每杯蓋一片刺孔的鋁箔或保鮮膜——防止冷凝水滴回。把杯放入蒸籠。
- 中小火蒸（大滾會讓布丁出洞）12–15分鐘。用木籤試——刺洞應流出清液，不應是黃色蛋液。
- 離火，每杯放鴨兒芹裝飾。配長細湯匙——食客深入找到雞肉、蝦、菇與銀杏果。趁熱吃。茶碗蒸是日本料理中少數通常用湯匙吃的菜。
Common questions
Can 茶碗蒸 be made ahead?
茶碗蒸 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 18 minutes.
Is 茶碗蒸 spicy?
茶碗蒸 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 茶碗蒸 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 茶碗蒸 to make at home?
茶碗蒸 sits at intermediate difficulty — total time about 33 minutes. The ingredients are not unusual but the timing requires attention.
Can 茶碗蒸 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
茶碗蒸出現在江戶時代宴會菜單中，是西式影響的奇珍——蛋布丁透過長崎與荷蘭商人傳入。這道菜在日本高級料理與家庭餐桌都生根。隱藏的食材是驚喜的一部分：一顆銀杏果、蝦的甜脆、香菇溫暖如皮革的深度。顏色應淡櫻草色；深黃布丁代表蛋太多或高湯太少。
