Japanese Chawanmushi (Steamed Egg Custard). 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. Chawanmushi is a Japanese hot appetizer.
Chawanmushi Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup.
This is why it has a very high ratio of soup stock to egg, and the custard usually has a variety of seafood, mushrooms, and vegetables cooked together with it.
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.
You can cook Japanese Chawanmushi (Steamed Egg Custard) using 5 ingredients and 13 steps. Here is how you cook it.
Ingredients of Japanese Chawanmushi (Steamed Egg Custard)
- Prepare 2 of Egg (It was 115g this time).
- You need 345 of g(115g×3) Hot water.
- You need 1 of Chicken stock cube(Consomme cube).
- You need of Any of your favorite ingredients.
- You need of ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko").
The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants. From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but has since been perfected by Japanese chefs. Chawanmushi literally means "steamed in a tea cup/ bowl" is an egg custard dish found in Japan that uses the nuts of ginkgo.
Japanese Chawanmushi (Steamed Egg Custard) instructions
- Cut ingredients (honeywort and Japanese fish cake) in small pieces..
- Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.).
- Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.).
- ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together..
- ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside..
- Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother..
- Put ingredients into a heat resistant cups. ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail..
- Once the chicken soup gets cool, mix it with eggs..
- ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture..
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- ☆Tip 6☆ Cover the cups tightly with aluminum foil..
- ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>.
- Tilt a cup. If the soup is clear, it's done!.
Unlike many other custards, this can be eaten as a dish in a meal. This custard consists of an egg mixture flavoured by soy sauce, dashi and mirin with many ingredients added. 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. Chawanmushi is a Japanese hot appetizer.
