Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Chawan-Mushi (Japanese Egg Custard). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Chawan-Mushi (Japanese Egg Custard) Recipe. 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.
You can have Chawan-Mushi (Japanese Egg Custard) using 14 ingredients and 14 steps. Here is how you cook that.
Ingredients of Chawan-Mushi (Japanese Egg Custard)
- You need 1 of Egg.
- Take 180 ml of water.
- You need 2 inch of x 2 inch piece kombu/dried kelp.
- Take 1 handful of Katsuobushi.
- Make ready 1/2 tsp of Usukuchi/light colored and salty soy sauce.
- Make ready 1/4 tsp of salt.
- Prepare 2 of small pieces boiled chicken.
- Prepare 2 of small pieces mochi.
- It’s 2 of small pieces KAMABOKO fish cake.
- It’s 2 of small pieces Shiitake Mushroom.
- Prepare 2 of small pieces YURINE and NAMAFU, only If you find at grocery.
- It’s 2 of small pieces boiled shrimp.
- You need to taste of Yuzu peel.
- Take 2 of MITSUBA leaves.
Chawanmushi, literally "steamed in a tea cup", is a traditional Japanese savory egg custard appetizer with some little pieces of fillings.This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand.This is why it has a very high ratio of soup stock to egg, and the custard usually has a variety of seafood, mushrooms, and vegetables cooked together with it.Filled with chicken, shrimp, and shiitake mushrooms, these savory custards make great, surprising appetizers.
Chawan-Mushi (Japanese Egg Custard) instructions
- 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..
- Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks..
- Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool..
- Preheat a steamer on high heat..
- Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce..
- 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..
- Beat the egg and add the dashi mixture to the egg. Strain it with a strainer..
- Place the solid ingredients in a small cup or a ramekins..
- Pour the egg mixture to fill 3/4 of cup and cover the cup..
- 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..
- Garnish each cup with a YUZU peel and MITSUBA leaf..
- 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..
- 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!.
- Yummy!.
Chawanmushi is a Japanese hot appetizer.It is a type of egg custard, but not sweet.You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup.
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.Our chawanmushi recipe (or chawan mushi) provides easy to follow instructions for making a Japanese steamed savoury egg custard dish.Chawanmushi is a Japanese hot appetizer.It is a type of egg custard steamed in a cup, but it is not sweet.
