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

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

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

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 is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin.

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

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

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. 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.

Instructions 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 (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. One of the few Japanese dishes that is eaten with a spoon, Chawanmushi is the appetiser that is almost always served in Kaiseki ryori. The egg is mixed with dashi, soy sauce, mirin and salt, then carefully steamed with various ingredients in it. The texture of the egg custard is so smooth and delicate.

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