Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chawan-mushi (our family's golden ratio). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Chawan-mushi (Our Family's Golden Ratio). This recipe was given to me by my mother. My mother used to make dashi stock with real bonito flakes but I cheated by using dashi powder. I use dried shiitake mushrooms as a topping but you can use anything you like.

Chawan-mushi (Our Family's Golden Ratio) is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Chawan-mushi (Our Family's Golden Ratio) is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook chawan-mushi (our family's golden ratio) using 6 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chawan-mushi (Our Family's Golden Ratio):

1. Make ready 3 Eggs
2. Get 600 ml Dashi stock
3. Get (Mix 1 and 1/2 tablespoon of dashi powder and hot water to make 600 ml of dashi stock)
4. Prepare 1/2 tsp Salt
5. Take 1 tsp Soy sauce
6. Make ready 1 of your choice <Toppings>

Let them sit for a couple of minutes. Strain the egg mixture through a sieve. Onion • Garlic • Panko (fresh if possible) • Soy. But chawan mushi truly quivers, a trembling mass of custard that seems to glide down your throat.

Instructions to make Chawan-mushi (Our Family's Golden Ratio):

1. If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day.
   1. Make dashi stock. Put 1 and 1/2 tablespoons of dashi powder in a bowl. Pour in hot water to make 600 ml of dashi stock.
   1. Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir. Try not to make bubbles.
2. Put the egg mixture from Step 3 through a sieve.
3. Some egg white will not get through the sieve but do not add to the strained mixture. (Use it to make a dashimaki-omelet.)
4. Add salt and soy sauce to Step 5 egg mixture. Do not make bubbles when stirring.
5. Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach).
6. Pour in the egg mixture from Step 6 into the cups from Step 7. Remove any bubbles floating on the surface carefully.
7. Arrange the dishes onto a steamer. Put the steamer on the heat (over a high heat at first).
8. About 5 minutes after the steam starts to rise the surface sets. Turn the heat to low to medium.
9. Steam for a further 5 to 10 minutes. When you insert the skewer and clear soup comes up it is done.
10. Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous. You can remove the lid to check how it goes.

Onion • Garlic • Panko (fresh if possible) • Soy. But chawan mushi truly quivers, a trembling mass of custard that seems to glide down your throat. The Chinese make a similar egg custard from meat stock. Compared to chawan mushi, the Chinese version seems thick and clumsy. Both the Chinese and Japanese renditions start with a combination of eggs and liquid, steamed gently until set.

So that’s going to wrap this up with this special food chawan-mushi (our family's golden ratio) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!