Foolproof Basic Chawanmushi
Foolproof Basic Chawanmushi

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, foolproof basic chawanmushi. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chawanmushi or Chyawanmushi/茶碗蒸し is the Japanese equivalent of a French flan with thebig differencethat is not a dessert, but an appetizer! How to cook basic Chawanmushi (japanesse steam egg). Foolproof Basic Chawanmushi Recipe by cookpad.japan.

Foolproof Basic Chawanmushi is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Foolproof Basic Chawanmushi is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have foolproof basic chawanmushi using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Foolproof Basic Chawanmushi:
  1. Prepare 2 Eggs
  2. Take 4 Dried shiitake mushrooms
  3. Prepare 100 grams Chicken tender or chicken breast
  4. Make ready 1/4 log Kamaboko
  5. Prepare 8 sprigs Mitsuba
  6. Prepare 4 medium-sized Shrimp
  7. Make ready 1 tsp ★Salt
  8. Prepare 1 tsp ★ Usukuchi soy sauce
  9. Prepare 1 tsp ★Mirin
  10. Take 400 ml Japanese dashi stock

This Japanese custard is made with eggs, dashi, soy sauce, and mirin, plus Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup. Chawanmushi (茶碗蒸し) is a savory Japanese steamed egg custard that's filled with seafood, mushrooms and vegetables and this recipe makes it easy to make! Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet.

Steps to make Foolproof Basic Chawanmushi:
  1. Rehydrate the dried shiitake mushrooms. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake.
  2. Devein the shrimps, then boil them and remove the shells. Blanch the mitsuba and tie the stems together in a knot.
  3. In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock. Add the ★ seasoning. Let it cool down.
  4. Break the eggs into a bowl and beat gently without creating bubbles. Add the dashi made in Step 3 and mix. Strain the mixture.
  5. Put the chicken, kamaboko, and shiitake mushrooms into the bowls. Add the egg mixture until the bowls are about 60% full.
  6. Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer.
  7. First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes.
  8. Remove the lids from the bowls and place the mitsuba and shrimp on top. Return the lids and leave for about a minute.

You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. For a Taste of: Japan and Korea Try this book: Momofuku David Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asi. Chawan means tea cup and mushi means steam in Japanese. The egg mixture is literally steamed in tea cups or like in my case, ramekins. Chawanmushi is the appetiser that often served in Kaiseki ryori.

So that is going to wrap it up with this special food foolproof basic chawanmushi recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!