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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chawan-mushi (japanese egg custard). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions.

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

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

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

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 batches. To produce a smooth custard, it has to be steamed at a low temperature. Rapidly boiling water will cause the egg custard to puff up and collapse when removed.

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!

Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. "Chawan" means teacup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants. From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but has since been perfected by Japanese chefs.

So that’s going to wrap this up for this exceptional food chawan-mushi (japanese egg custard) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!