Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce
Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, jumbo ‘chawanmushi’ with chicken shimeji sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is something which I have loved my whole life. They are nice and they look fantastic.

Easy Chawanmushi recipe (Savory Egg Custard/茶碗蒸し) with step by step guide. This savory Japanese custard is prepared with dashi stock and steamed in the beautiful chawanmushi bowls. With detailed explanation on how to make it.

To get started with this recipe, we must prepare a few ingredients. You can have jumbo ‘chawanmushi’ with chicken shimeji sauce using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
  1. Take 4 Eggs
  2. Make ready 400-450 ml Dashi Stock / Chicken Stock
  3. Get *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
  4. Make ready 1/4 teaspoon Salt
  5. Get 1 teaspoon Soy Sauce
  6. Get <Sauce Ingredients>
  7. Take 100-150 g Chicken Fillet *cut into small pieces
  8. Get 100 g Shimeji (or other Asian mushrooms)
  9. Get 1 cup Dashi Stock / Chicken Stock
  10. Prepare 1/2 teaspoon Salt
  11. Take 1/2 teaspoon Soy Sauce
  12. Make ready 1 tablespoon Mirin
  13. Take 1 teaspoon Grated Ginger
  14. Get 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
  15. Make ready 1 Spring Onion *finely chopped

Topped with mushrooms (hon shimeji are called for in the recipe but shiitakes work quite nicely) and finished with a few spoonfuls of concentrated dashi flavored with soy, mirin, and rice wine Make the chawanmushi broth: Combine the dashi with the soy sauce, vinegar, and mirin in a medium saucepan. 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.

Steps to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
  1. Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
  2. Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
  3. Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
  4. Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
  5. *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
  6. Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
  7. Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.

Chawanmushi is relatively simple to make, so it is a home cooking dish, too. When you eat Chawanmushi at home, it is more. · Easy Chawanmushi recipe (Savory Egg Custard/茶碗蒸し) with step by step guide. This savory Japanese custard is prepared with dashi stock and steamed in the beautiful chawanmushi bowls. With detailed explanation on how to make it. Chawanmushi is the appetiser that often served in Kaiseki ryori.

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