Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, chawan-mushi (japanese egg custard). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chawan-Mushi (Japanese Egg Custard) is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chawan-Mushi (Japanese Egg Custard) is something which I’ve loved my whole life. They’re nice and they look fantastic.

Get All of Your Favourite Dishes Delivered or Order for Pick Up. 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. Chawanmushi is a Japanese hot appetizer.

To begin with this particular recipe, we have to prepare a few components. You can have 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):

1. Prepare 1 Egg
2. Prepare 180 ml water
3. Make ready 2 inch x 2 inch piece kombu/dried kelp
4. Take 1 handful Katsuobushi
5. Get 1/2 tsp Usukuchi/light colored and salty soy sauce
6. Make ready 1/4 tsp salt
7. Take 2 small pieces boiled chicken
8. Get 2 small pieces mochi
9. Take 2 small pieces KAMABOKO fish cake
10. Prepare 2 small pieces Shiitake Mushroom
11. Prepare 2 small pieces YURINE and NAMAFU, only If you find at grocery
12. Make ready 2 small pieces boiled shrimp
13. Take to taste Yuzu peel
14. Take 2 MITSUBA leaves

Sweet custard is commonly made with just egg, cream or milk and sugar. But chawanmushi consists of savoury egg mixture with numerous small pieces of vegetables and meat. Chawanmushi (茶碗蒸し) is a Japanese steamed egg custard that 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 teacup and often served as a cold or hot appetizer.

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 (茶碗蒸し) is a Japanese steamed egg custard that 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 teacup and often served as a cold or hot appetizer. 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.

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