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Chawan-Mushi (Japanese Egg Custard)
Chawan-Mushi (Japanese Egg Custard)

Before you jump to Chawan-Mushi (Japanese Egg Custard) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.

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We hope you got insight from reading it, now let’s go back to chawan-mushi (japanese egg custard) recipe. To cook chawan-mushi (japanese egg custard) you only need 14 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):
  1. You need 1 Egg
  2. You need 180 ml water
  3. Take 2 inch x 2 inch piece kombu/dried kelp
  4. You need 1 handful Katsuobushi
  5. Get 1/2 tsp Usukuchi/light colored and salty soy sauce
  6. Use 1/4 tsp salt
  7. Get 2 small pieces boiled chicken
  8. You need 2 small pieces mochi
  9. Take 2 small pieces KAMABOKO fish cake
  10. Take 2 small pieces Shiitake Mushroom
  11. Take 2 small pieces YURINE and NAMAFU, only If you find at grocery
  12. Provide 2 small pieces boiled shrimp
  13. Use to taste Yuzu peel
  14. Prepare 2 MITSUBA leaves
Steps to make Chawan-Mushi (Japanese Egg Custard):
  1. 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.
  2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
  3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
  4. Preheat a steamer on high heat.
  5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
  6. 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.
  7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
  8. Place the solid ingredients in a small cup or a ramekins.
  9. Pour the egg mixture to fill 3/4 of cup and cover the cup.
  10. 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.
  11. Garnish each cup with a YUZU peel and MITSUBA leaf.
  12. 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.
  13. 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!
  14. Yummy!

Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. 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. This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand. 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.

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