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

Hey everyone, hope you are having an amazing day today. 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 unique. This is gonna smell and look delicious.

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

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. For the authentic chawanmushi experience, serve these tasty treats in a small Japanese tea cup. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer.

To begin with this recipe, we must first prepare a few ingredients. 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. Take 1 Egg
  2. Prepare 180 ml water
  3. Prepare 2 inch x 2 inch piece kombu/dried kelp
  4. Prepare 1 handful Katsuobushi
  5. Take 1/2 tsp Usukuchi/light colored and salty soy sauce
  6. Get 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. Make ready 2 small pieces Shiitake Mushroom
  11. Make ready 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

A versatile hero of the Japanese kitchen, chawanmushi is the dish for all meals and all kitchens: a simple savory egg custard that's easier to make than an omelet and just as customizable. Chawanmushi is a Japanese hot appetizer. 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.

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!

Japanese Egg Custard (Chawanmushi) Flavored with homemade dashi and studded with chicken, shrimp, and mushrooms, this savory Japanese custard makes an excellent starter. No wonder chawanmushi is usually included in Kaiseki ryori at a restaurant or Japanese style accommodation called Ryokan. Sweet custard is commonly made with just egg, cream or milk and sugar. But chawanmushi consists of savoury egg mixture with numerous small pieces of vegetables and meat. Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup.

So that is going to wrap this up for this exceptional food chawan-mushi (japanese egg custard) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more 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!