Hey everyone, I 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. This time, I am going to make it a little bit unique. This will be really delicious.

Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. With a lovely pale yellow and colorful toppings, it is as. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet.

Chawan-Mushi (Japanese Egg Custard) is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Chawan-Mushi (Japanese Egg Custard) is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):

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

The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin. Our chawanmushi recipe (or chawan mushi) provides easy to follow instructions for making a Japanese steamed savoury egg custard dish. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we The meaning of Chawanmushi. 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.

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 (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we The meaning of Chawanmushi. 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. Chawan means tea cup and mushi means steam in Japanese. Steam on low heat Low heat will ensure. This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand.

So that’s going to wrap it up with this special food chawan-mushi (japanese egg custard) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!