Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chawanmushi (savoury custard soup). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Chawanmushi (Savoury Custard Soup) is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chawanmushi (Savoury Custard Soup) is something which I have loved my entire life.
Compare Prices on Chawanmushi in Kitchen & Dining. Great recipe for Chawanmushi (Savoury Custard Soup). Hot soup would be nice for cold night dinner.
To begin with this recipe, we must prepare a few components. You can cook chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chawanmushi (Savoury Custard Soup):
- Get 4 Eggs
- Make ready *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
- Make ready 500 ml Dashi Stock
- Make ready 1 tablespoon Mirin
- Get 1/2 teaspoon Salt
- Make ready 2 teaspoons Soy Sauce
- Make ready <Other Ingredients Suggestion>
- Take Chicken (*marinated with small amount of Soy Sauce for a few minutes)
- Prepare Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
- Take Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
- Take Italian Parsley (or 'Shungiku', 'Mitsuba')
Chawanmushi (Japanese Savoury Custard Soup) would be perfect! 'Chawanmushi' means 'steamed in a tea cup' and it is quite easy to make. Here is my family's home style Chawanmushi recipe. If you don't have Dashi Stock, why don't you use Vegetable Stock or Chicken Stock? Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with.
Instructions to make Chawanmushi (Savoury Custard Soup):
- Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
- Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
- Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
- Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
- Place the ingredients in small bowls, cups, ramekins or whatever you use.
- Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
- Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée.
- Serve 'Chawanmushi' with small spoons.
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. Chawanmushi is a savory egg custard that is made by whisking together broth, like chicken broth or dashi stock (Japanese soup stock, which can be made from seaweed or fish) and eggs. The mixture is then poured into small bowls or teacups over any number of tasty morsels from ginkgo nuts to shiitake mushrooms, chicken, seafood, or other delights. Chawanmushi is a savory egg custard and has a silky smooth texture. The egg and dashi stock mixture and some ingredients are steamed in a little cup or bowl.
So that’s going to wrap this up for this special food chawanmushi (savoury custard soup) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
