Japanese Chawanmushi (Steamed Egg Custard)

Name: Japanese Chawanmushi (Steamed Egg Custard)
Total time: 2400 s
Yield: 4 people
Cuisine: American
Ingredients: 2 Egg (It was 115g this time); 345 g(115g×3) Hot water; 1 Chicken stock cube(Consomme cube); Any of your favorite ingredients; ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")

KA @kana_from_japan

Tokyo

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!

Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!

Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

KA @kana_from_japan

Tokyo

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!

Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!

Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

Saved

Ingredients

40mins

4 people

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

Saved

Steps

40mins

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.
10
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).
13

Tilt a cup. If the soup is clear, it's done!