Recipe: Tasty Chawan-mushi (Steamed Egg Custard) in the Microwave

Chawan-mushi (Steamed Egg Custard) in the Microwave. Add the filling ingredients to the mugs, then gently pour the egg mixture in. This picture shows the mugs with the egg mixture poured inside. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.

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. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Chawan-mushi (Steamed Egg Custard) in the Microwave Recipe by cookpad.japan. You can cook Chawan-mushi (Steamed Egg Custard) in the Microwave using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chawan-mushi (Steamed Egg Custard) in the Microwave

1. You need 2 1/2 tbsp of Shiro-dashi.
2. It's 2 of Eggs.
3. You need 300 ml of Water.
4. You need 70 grams of Chicken thigh.
5. You need 2 of Shiitake mushrooms.
6. Prepare 30 grams of Kamaboko.
7. You need 10 grams of Spinach.

All you need is a microwave and a mug for this easy chawan-mushi. 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.

Chawan-mushi (Steamed Egg Custard) in the Microwave step by step

1. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips..
2. Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture..
3. Get your mugs ready..
4. Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly..
5. This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly..
6. If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy..
7. This is the shiro-dashi I use..
8. Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done..

The key to cooking steamed eggs in the microwave is cooking them at a lower cooking power. In a bowl beat the eggs,sugar and vanilla together then whisk into the milk. 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. It's really depends on a microwave.