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Home Dish Chawan-Mushi (Japanese Egg Custard)

Chawan-Mushi (Japanese Egg Custard)

Name: How to cook Chawan-Mushi (Japanese Egg Custard) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Yuki

Chawan-Mushi (Japanese Egg Custard)

Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of dashi! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆ **1 cup = 250ml

Ingredient

Food ration :

2 servings

Cooking time :

20 mins

Egg

180 ml

water

2 inch

x 2 inch piece kombu/dried kelp

1 handful

Katsuobushi

1/2 tsp

Usukuchi/light colored and salty soy sauce

1/4 tsp

salt

small pieces boiled chicken

small pieces mochi

small pieces KAMABOKO fish cake

small pieces Shiitake Mushroom

small pieces YURINE and NAMAFU, only If you find at grocery

small pieces boiled shrimp

to taste

Yuzu peel

MITSUBA leaves

Cooking instructions

* Step 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.

* Step 2

Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.

* Step 3

Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.

* Step 4

Preheat a steamer on high heat.

* Step 5

Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.

* Step 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.

* Step 7

Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.

* Step 8

Place the solid ingredients in a small cup or a ramekins.

* Step 9

Pour the egg mixture to fill 3/4 of cup and cover the cup.

* Step 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.

* Step 11

Garnish each cup with a YUZU peel and MITSUBA leaf.

* Step 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.

* Step 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!