Chawan-Mushi (Japanese Egg Custard)
Chawan-Mushi (Japanese Egg Custard)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chawan-mushi (japanese egg custard). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. With a lovely pale yellow and colorful toppings, it is as. Chawanmushi is a Japanese hot appetizer.

Chawan-Mushi (Japanese Egg Custard) is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Chawan-Mushi (Japanese Egg Custard) is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chawan-mushi (japanese egg custard) using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):
  1. Take 1 Egg
  2. Get 180 ml water
  3. Prepare 2 inch x 2 inch piece kombu/dried kelp
  4. Get 1 handful Katsuobushi
  5. Prepare 1/2 tsp Usukuchi/light colored and salty soy sauce
  6. Prepare 1/4 tsp salt
  7. Make ready 2 small pieces boiled chicken
  8. Make ready 2 small pieces mochi
  9. Take 2 small pieces KAMABOKO fish cake
  10. Take 2 small pieces Shiitake Mushroom
  11. Take 2 small pieces YURINE and NAMAFU, only If you find at grocery
  12. Take 2 small pieces boiled shrimp
  13. Get to taste Yuzu peel
  14. Take 2 MITSUBA leaves

Filled with chicken, shrimp, and shiitake mushrooms, these savory custards make great, surprising appetizers. Our chawanmushi recipe (or chawan mushi) provides easy to follow instructions for making a Japanese steamed savoury egg custard dish. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we The meaning of Chawanmushi. I am not a linguistic expert, but Chawan sounds like two Chinese words Incidentally, it also means the same in the Malays and Indonesian language.

Steps to make Chawan-Mushi (Japanese Egg Custard):
  1. First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.
  2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
  3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
  4. Preheat a steamer on high heat.
  5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
  6. Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.
  7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
  8. Place the solid ingredients in a small cup or a ramekins.
  9. Pour the egg mixture to fill 3/4 of cup and cover the cup.
  10. Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.
  11. Garnish each cup with a YUZU peel and MITSUBA leaf.
  12. You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes.
  13. The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess… Take it slow!
  14. Yummy!

Chawanmushi 茶碗蒸し - Japanese Savory Egg Custard Chawanmushi is a Japanese savory egg custard dish. Chawan Mushi does not require complicated ingredients. Basically what you need are egg and filler. Basically what you need are egg and filler. The easiest filler to use is chicken breast and some shrimp.

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