Recipe: Delicious Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes

Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes. Flavor with a bit of salt (not listed). Place in a strainer to drain the water, then return to the dish (this drains the tofu). Chicken (*marinated with small amount of Soy Sauce for a few minutes) • cookpad.japan.

You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. "Chawan" means teacup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi is an egg custard filled with various ingredients such as shiitake mushrooms, ginko, kamaboko (fish cakes), and sometimes shrimp. It's steamed in a cup and drizzled with a savory sauce made of dashi, mirin and soy sauce. You can have Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes

1. Prepare 1/2 block of silken tofu.
2. You need 1/4 bunch of maitake mushrooms.
3. It's 2 stick of imitation crab sticks.
4. You need 1 of egg.
5. You need 150 ml of water.
6. You need 1/2 of to 1 teaspoon ☆miso.
7. You need 1 tbsp of ☆sake.
8. It's 1 tsp of ☆granulated dashi stock.
9. It's 1 tsp of ☆ginger (tube).

My version is a little different as you can tell by the ingredients I'm using. Cover with aluminum foil and put the covered cups into a steamer. Check with a wooden skewer to see if it's done. It makes a lovely starter to any meal.

Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes instructions

1. Cut the tofu into 1 x 2 cm cubes and place in the gratin dish. Flavor with a bit of salt (not listed)..
2. Microwave unwrapped at 600 W for 1-2 minutes. Place in a strainer to drain the water, then return to the dish (this drains the tofu)..
3. Combine and mix the ☆ ingredients well. Add the egg and beat. Add the water to create the egg mixture..
4. Add the maitake mushrooms to the tofu dish together with the imitation crab, cut into 1 cm pieces..
5. Pour the egg mixture into the dish through a strainer. Microwave on a low setting (about 500 W) for 4-5 minutes. Let it sit in the microwave for a minute, and then it's complete!.
6. Please cover with plastic wrap when you're microwaving during Step 5..
7. It will continue to cook with the residual heat, so if it's a bit loose that's just about right. Do not overcook it. It's not good at all if it becomes porous..
8. Topped with sesame oil and green onions. Try it if you like..

I use my rice cooker with the steaming basket insert for steaming the custards. Whisk eggs, milk, and sugar in a mixing bowl. Use a strainer to strain the mixture into four ramekins/bowls so you get a silky smooth custard. Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast. Learn how steam eggs Chinese style, as well as useful tips and tricks.