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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chawan-mushi (japanese egg custard). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this 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 cook it.

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

So that is going to wrap it up with this exceptional 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 interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!