No Bubbles! Easy Mentsuyu Chawanmushi
To simplify the method, I used a pot instead of a frying pan. Since it's so easy, I serve chawanmushi for dinner often.
Getting rid of the bubbles with a lighter was a method I learned from my mom. Be careful of the flame!
Once the water in the pot boils, bring the heat down to low or medium. If the heat is too strong, bubbles will form.
Cook the meat beforehand. If you put it in raw, the meat might still be raw even though the egg is already cooked. Even if you microwave the chicken, it'll be tender and not overly dry. Recipe by Shijimi24.
No Bubbles! Easy Mentsuyu Chawanmushi
To simplify the method, I used a pot instead of a frying pan. Since it's so easy, I serve chawanmushi for dinner often.
Getting rid of the bubbles with a lighter was a method I learned from my mom. Be careful of the flame!
Once the water in the pot boils, bring the heat down to low or medium. If the heat is too strong, bubbles will form.
Cook the meat beforehand. If you put it in raw, the meat might still be raw even though the egg is already cooked. Even if you microwave the chicken, it'll be tender and not overly dry. Recipe by Shijimi24.
Cooking Instructions
- 1
Note: check how much the steaming containers can hold! Make sure that 100 ml of water fills up your container to about 70~80% full because you will be adding mentsuyu, mirin and other fillings.
- 2
Important: Don't calculate 100ml x 4 serving for the water measurement. You actually you will only need 250 ml of water for 4 servings Use 280 ml if you have less fillings.
- 3
Prepare the fillings. This time I used chicken thigh meat, 4 cuts of kamaboko and 8 gingko nuts. Cut the chicken into bite-size and put it into a heatproof bowl.
- 4
Marinate the chicken with soy sauce and sake. Cover it with cling wrap and microwave it! I put it on 500W for 3 minutes. For raw ingredients, cook them beforehand.
- 5
If you don't have a strainer, use a small colander or sieve to strain the egg into a bowl.
- 6
Throw away any leftover eggs in the strainer. This prevents the chawan-mushi from becoming lumpy.
- 7
Add mentsuyu, mirin and water into the egg in the bowl and mix well. It is ok if there are bubbles on the surface..
- 8
Place the fillings into the chawanmushi container and add the egg mixture. You could add fillings such as spinach, naruto, chicken thigh meat, bean sprouts, etc.
- 9
There will be bubbles. Let's get rid of them. Gently bring the flame of a lighter close to the surface to remove the bubbles.
- 10
Once the flames get close, the bubbles will pop.
- 11
If you are using a proper bowl for chawanmushi, replace its cover. If not, cover each container with aluminium foil so that water will not drip in.
- 12
Steam the chawanmushi in a steamer. If you don't have a steamer, use a pot! Fill half the steamer or pot with water, cover it and cook over medium heat.
- 13
Once the water starts boiling, bring the heat down to low and cook for another 10~15 minutes. Remove the aluminium foil and poke the middle with a toothpick. If the liquid that flows out is mixed with egg, you are not done yet!
- 14
If the liquid that flows out is clear, it is done. You check it the same way you'd check if a salisbury steak is done.
- 15
If you are making only one, use a smaller pot. The cooking time will also be shorter.
- 16
- 17
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