Chawan-Mushi (Japanese Egg Custard)

Name: Chawan-Mushi (Japanese Egg Custard)
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Egg; 180 ml water; 2 inch x 2 inch piece kombu/dried kelp; 1 handful Katsuobushi; 1/2 tsp Usukuchi/light colored and salty soy sauce; 1/4 tsp salt; 2 small pieces boiled chicken; 2 small pieces mochi; 2 small pieces KAMABOKO fish cake; 2 small pieces Shiitake Mushroom; 2 small pieces YURINE and NAMAFU, only If you find at grocery; 2 small pieces boiled shrimp; to taste Yuzu peel; 2 MITSUBA leaves

Yuki @cook_2453477

JAPAN

Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of dashi! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆ **1 cup = 250ml

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Ingredients

20 mins

2 servings

1Egg
180 mlwater
2 inchx 2 inch piece kombu/dried kelp
1 handfulKatsuobushi
1/2 tspUsukuchi/light colored and salty soy sauce
1/4 tspsalt
2small pieces boiled chicken
2small pieces mochi
2small pieces KAMABOKO fish cake
2small pieces Shiitake Mushroom
2small pieces YURINE and NAMAFU, only If you find at grocery
2small pieces boiled shrimp
to tasteYuzu peel
2MITSUBA leaves

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Steps

20 mins

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!

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Cooksnaps

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Yuki @cook_2453477

on May 01, 2015 14:18

JAPAN

I would like to introduce Japanese Food WASHOKU. And I like to explore food!!!Please check out my Food Blog and instagram. http://wasyoku.blogspot.jphttps://instagram.com/tubukodx