Chawan-Mushi (Japanese Egg Custard)
Chawan-Mushi (Japanese Egg Custard)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, chawan-mushi (japanese egg custard). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chawanmushi is an egg custard dish found in Japan. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin.

Chawan-Mushi (Japanese Egg Custard) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Chawan-Mushi (Japanese Egg Custard) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook chawan-mushi (japanese egg custard) using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):
  1. Take 1 Egg
  2. Make ready 180 ml water
  3. Get 2 inch x 2 inch piece kombu/dried kelp
  4. Take 1 handful Katsuobushi
  5. Get 1/2 tsp Usukuchi/light colored and salty soy sauce
  6. Take 1/4 tsp salt
  7. Prepare 2 small pieces boiled chicken
  8. Get 2 small pieces mochi
  9. Prepare 2 small pieces KAMABOKO fish cake
  10. Prepare 2 small pieces Shiitake Mushroom
  11. Prepare 2 small pieces YURINE and NAMAFU, only If you find at grocery
  12. Prepare 2 small pieces boiled shrimp
  13. Make ready to taste Yuzu peel
  14. Prepare 2 MITSUBA leaves

I am not a linguistic expert, but Chawan sounds like two Chinese words Incidentally, it also means the same in the Malays and Indonesian language. 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.

Steps to make Chawan-Mushi (Japanese Egg Custard):
  1. First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.
  2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
  3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
  4. Preheat a steamer on high heat.
  5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
  6. Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.
  7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
  8. Place the solid ingredients in a small cup or a ramekins.
  9. Pour the egg mixture to fill 3/4 of cup and cover the cup.
  10. Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.
  11. Garnish each cup with a YUZU peel and MITSUBA leaf.
  12. You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes.
  13. The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess… Take it slow!
  14. Yummy!

Our chawanmushi recipe (or chawan mushi) provides easy to follow instructions for making a Japanese steamed savoury egg custard dish. Filled with chicken, shrimp, and shiitake mushrooms, these savory custards make great, surprising appetizers. This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand. 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 a Japanese hot appetizer.

So that is going to wrap this up with this special food chawan-mushi (japanese egg custard) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!