Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese chawanmushi (steamed egg custard). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Low Prices on Home & Kitchen. Free UK Delivery on Eligible Orders Exclusive Treats That Everyone Will Enjoy Like The Fanta Okinawa Shikuwasa. Treat Yourself Today With Authentic Japanese Snacks And Candy Every Month Shipped To You Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. For the authentic chawanmushi experience, serve these tasty treats in a small Japanese tea cup.

Japanese Chawanmushi (Steamed Egg Custard) is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Japanese Chawanmushi (Steamed Egg Custard) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Japanese Chawanmushi (Steamed Egg Custard):

1. Prepare 2 Egg (It was 115g this time)
2. Make ready 345 g(115g×3) Hot water
3. Make ready 1 Chicken stock cube(Consomme cube)
4. Get Any of your favorite ingredients
5. Prepare ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")

The texture of the egg custard is so smooth. 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. Chawanmushi is a Japanese hot appetizer.

Steps to make Japanese Chawanmushi (Steamed Egg Custard):

1. Cut ingredients (honeywort and Japanese fish cake) in small pieces.
2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
3. 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.)
4. ☆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.
5. ☆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.
6. 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.
7. 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.
8. Once the chicken soup gets cool, mix it with eggs.
9. ☆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.
11. ☆Tip 6☆ Cover the cups tightly with aluminum foil.
12. ☆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.>
13. Tilt a cup. If the soup is clear, it's done!

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. 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 steamed food in a cup. Our chawanmushi recipe (or chawan mushi) provides easy to follow instructions for making a Japanese steamed savoury egg custard dish.

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