Chawanmushi (Savoury Custard Soup)
Chawanmushi (Savoury Custard Soup)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chawanmushi (savoury custard soup). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chawanmushi (Savoury Custard Soup) is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Chawanmushi (Savoury Custard Soup) is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chawanmushi (Savoury Custard Soup):
  1. Get 4 Eggs
  2. Get *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
  3. Take 500 ml Dashi Stock
  4. Get 1 tablespoon Mirin
  5. Take 1/2 teaspoon Salt
  6. Get 2 teaspoons Soy Sauce
  7. Take <Other Ingredients Suggestion>
  8. Take Chicken (*marinated with small amount of Soy Sauce for a few minutes)
  9. Make ready Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
  10. Get Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
  11. Take Italian Parsley (or 'Shungiku', 'Mitsuba')
Steps to make Chawanmushi (Savoury Custard Soup):
  1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
  2. Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
  3. Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
  4. Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
  5. Place the ingredients in small bowls, cups, ramekins or whatever you use.
  6. Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
  7. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée.
  8. Serve 'Chawanmushi' with small spoons.

So that’s going to wrap it up with this exceptional food chawanmushi (savoury custard soup) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!