Japanese Chawanmushi (Steamed Egg Custard)
Japanese Chawanmushi (Steamed Egg Custard)

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, japanese chawanmushi (steamed egg custard). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Japanese Chawanmushi (Steamed Egg Custard) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Japanese Chawanmushi (Steamed Egg Custard) is something which I have loved my whole life. They are nice and they look wonderful.

Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake Your guests will be impressed! Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko. Chawanmushi is an egg custard dish found in Japan.

To begin with this particular recipe, we must prepare a few ingredients. You can cook japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Chawanmushi (Steamed Egg Custard):
  1. Prepare 2 Egg (It was 115g this time)
  2. Prepare 345 g(115g×3) Hot water
  3. Take 1 Chicken stock cube(Consomme cube)
  4. Make ready Any of your favorite ingredients
  5. Make ready ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")

Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. Chef Brady Williams of Canlis in Seattle shares his technique for making the popular Japanese egg custard. Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup.

Steps to make Japanese Chawanmushi (Steamed Egg Custard):
  1. Cut ingredients (honeywort and Japanese fish cake) in small pieces.
  2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
  3. Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.)
  4. ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.
  5. ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.
  6. Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. - ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.
  7. Put ingredients into a heat resistant cups. - ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.
  8. Once the chicken soup gets cool, mix it with eggs.
  9. ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.
  11. ☆Tip 6☆ Cover the cups tightly with aluminum foil.
  12. ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>
  13. Tilt a cup. If the soup is clear, it's done!

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. Chawanmushi is the appetiser that often served in Kaiseki ryori. The egg is mixed with dash based savoury flavour then steamed with small ingredients. The egg is mixed with dashi, soy sauce, mirin and salt, then carefully steamed with various ingredients in it. The texture of the egg custard is so.

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