Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chawan-mushi (japanese egg custard). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chawan-Mushi (Japanese Egg Custard) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chawan-Mushi (Japanese Egg Custard) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook chawan-mushi (japanese egg custard) using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):
- Prepare 1 Egg
- Get 180 ml water
- Make ready 2 inch x 2 inch piece kombu/dried kelp
- Get 1 handful Katsuobushi
- Prepare 1/2 tsp Usukuchi/light colored and salty soy sauce
- Get 1/4 tsp salt
- Make ready 2 small pieces boiled chicken
- Make ready 2 small pieces mochi
- Take 2 small pieces KAMABOKO fish cake
- Get 2 small pieces Shiitake Mushroom
- Prepare 2 small pieces YURINE and NAMAFU, only If you find at grocery
- Take 2 small pieces boiled shrimp
- Prepare to taste Yuzu peel
- Get 2 MITSUBA leaves
Instructions to make Chawan-Mushi (Japanese Egg Custard):
- 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.
- Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
- Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
- Preheat a steamer on high heat.
- Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
- 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.
- Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
- Place the solid ingredients in a small cup or a ramekins.
- Pour the egg mixture to fill 3/4 of cup and cover the cup.
- 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.
- Garnish each cup with a YUZU peel and MITSUBA leaf.
- 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.
- 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!
- Yummy!
So that’s going to wrap it up for this exceptional food chawan-mushi (japanese egg custard) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
