Chawan-mushi (Steamed Egg Custard) in the Microwave
Chawan-mushi (Steamed Egg Custard) in the Microwave

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chawan-mushi (steamed egg custard) in the microwave. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chawan-mushi (Steamed Egg Custard) in the Microwave is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Chawan-mushi (Steamed Egg Custard) in the Microwave is something that I’ve loved my entire life. They’re nice and they look fantastic.

Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips. #茶碗蒸し #Chawanmushi #STEAMED.

To begin with this particular recipe, we must first prepare a few components. You can cook chawan-mushi (steamed egg custard) in the microwave using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Make ready 2 1/2 tbsp Shiro-dashi
  2. Make ready 2 Eggs
  3. Prepare 300 ml Water
  4. Get 70 grams Chicken thigh
  5. Get 2 Shiitake mushrooms
  6. Take 30 grams Kamaboko
  7. Prepare 10 grams Spinach

This savory Japanese custard is prepared with dashi stock and steamed in the beautiful chawanmushi bowls. With detailed explanation on how to make it. Chawan Mushi is a much loved Japanese steamed egg custard. It is often homemade and also found in good restaurants where they are made in limited Place a steaming rack in the pan.

Instructions to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
  2. Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
  3. Get your mugs ready.
  4. Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
  5. This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.
  6. If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.
  7. This is the shiro-dashi I use.
  8. Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done.

Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup. 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. 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.

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