Recipe of Perfect Japanese Chawanmushi (Steamed Egg Custard)
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Ultimate Japanese Chawanmushi (Steamed Egg Custard). It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Chawanmushi (Steamed Egg Custard), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Chawanmushi (Steamed Egg Custard) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Chawanmushi (Steamed Egg Custard) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Japanese Chawanmushi (Steamed Egg Custard) estimated approx 40mins.
To begin with this recipe, we must prepare a few ingredients. You can cook Japanese Chawanmushi (Steamed Egg Custard) using 5 ingredients and 13 steps. Here is how you can achieve that.
Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!
Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!
Ingredients and spices that need to be Get to make Japanese Chawanmushi (Steamed Egg Custard):
- 2 Egg (It was 115g this time)
- 345 g(115g×3) Hot water
- 1 Chicken stock cube(Consomme cube)
- Any of your favorite ingredients
- ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")
Instructions to make Japanese Chawanmushi (Steamed Egg Custard)
- 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.
- ☆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!
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