Foolproof Basic Chawanmushi

I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling.It's delicious just with wakame seaweed, but if you add kamaboko fish cake and imitation crab sticks, they will add more colour and it will taste better.Remove the lid after 10 minutes in Step 4, and check the egg mixture. If it's still runny, cook a little bit more, or microwave. Recipe by zakkiiM

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

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.

This Dish I Learn From A Expert In Japanese Cuisine

I wanted to come up with a tasty recipe that included wakame seaweed.・Mind that the plastic wrap doesn't come off. If you are worried, secure with an elastic band.・ A tea strainer is handy to use when straining the egg mixture. Recipe by Fuukasan

This is very simple to make since I used instant clear soup (osuimono) packets as the soup stock. I love chawanmushi, and I wanted to be able to make it at any time. I came up with this recipe through trial and error. You can make this very easily in a frying pan too. Steaming the custard is the most difficult part, but as long as there's steam, you can cook them fine over low heat.Gingko nuts make a loud noise when they're heated so beware! Soup mixes differ from brand to brand so make sure you adjust the amount of salt added accordingly. If your pot or pan cover is dome-shaped, water will not drip so you don't need a towel. Take a peek at the custard frequently to make sure it doesn't get too full of bubbles, which ruin the texture. When the custards puff up a little bit they are done. Recipe by Agatsukuiekei

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!

I didn't have a steamer, so I used the microwave.This can be made while you're making other dishes.You can cool this in the refrigerator in the summer for an egg tofu-like dish!Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like.Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have. Recipe by Raimu

I received some fresh corn from my mother-in-law.In Step 2, you can easily remove the corn kernels with your hands.In Step 3, save as much as you like for the ankake (sweet thick sauce).You can use canned whole corn kernels, but it's best when the corn is fresh off the cob! For serving 2 to 3. Recipe by motchan

This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like.Dashi stock is made with liquid seasoning, so it has less water content than Chinese stock. This recipe calls for dashi stock granules, so use 2/3 teaspoon salt, but use 1 whole teaspoon if you are using dried bonito flakes for the broth. Kelanchim is generally made in an earthenware pot, but it can also be easily made in a normal pot. Recipe by Heartful Kitchen Rei

I wanted to create spring-like dishes to enjoy the season.If you don't like the beans and sausage slices sinking down to the bottom, place them when the egg mixture starts to set. Ensure that small air bubbles aren't formed in the egg mixture by checking how set the egg mixture is occasionally. If you use mentsuyu add only 1 tablespoon first and check the taste. If you need more, add more. Recipe by Asamato

How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer!If you like it sweeter, you can add mirin or sugar.It is also recommended for those who have difficulty swallowing food.

i love this dish so much. i used to get this at sushi restaurants. these are so yummy and good for diet. this recipe is for 3 servings. it is recommended to use ceramic bowls or glass and a plastic wrap when steamed.

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. When you use them use the soaking water to add to the dashi stock.I use dashi powder to make dashi stock but use bonito flakes for a better result. Recipe by Nacchi sencho

Whenever I order something spicy from a Korean restaurant, I always get some of this for free.When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly.If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through. Recipe by Gutsugutsudesu

This is my family's tried and true cream puff recipe.It's important to make sure to preheat the oven and whip this dough up as quickly as possible. Recipe by Komatsuta

I've been making this oyakodon for a while now.-Although the instructions says to use 1 1/2 medium egg, you can use 2 if you're using small eggs.-I've listed the mentsuyu since it's easier to use. When making the seasoning from scratch, please use dashi, sake, mirin, soy sauce, and sugar. Recipe by Yuuyuu0221

I experimented to figure out just the right amount of water to use. You won't fail with this recipe.Not letting the dough cool off in step 5 makes the shape of the daifuku a little bit flat, but the texture will be super chewy and soft. Recipe by Hyoutoumi

I wanted to make an easy buttercream, so I tweaked the recipe.I held back on the sweetness so that it can easily be used in buttercream sandwich cookies and cakes. Recipe by Taunbi-

I've been making this dish since I was young.※ Add the second egg after the egg white of the first egg has almost completely hardened.※ Pour minimum 4 cm of water measuring from the bottom of the pan. The vinegar ratio is 5-10 % to the water.※ These eggs are great with a salad, pasta, toast, potatoes, or sautéed spinach. Recipe by Yuuyuu0221

This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.I recommend using fine grain rice powder.You can use a whole egg if you prefer.I prefer to use lots of egg whites.For a light and fluffy result, use 130 g for both the rice flour and soy milk. For a 20 cm [7.9 in] diameter chiffon cake. Recipe by Ryo---ko

I received feedback on my omurice (rice omelet) recipe I uploaded previously that people had trouble making the usuyaki tamago (thin omelette), so I've uploaded this recipe, explaining the conventional way to make it as well as some tricks I've discovered over the years.Each omelette is the size of the bottom of the frying pan. You can make 1 omelette with 1 ladleful of egg.Once you add the egg to the pan, cook it over very low heat as if you're drying it out.Shred the omelette for kinshi tamago once it's completely cooled using a sharp knife.The sieve shown in Step 6 is a bit small. Use a large one if you have one available. For 3 omelettes' worth. Recipe by vegeful

I was taught to use warm milk when learning how to make white sauce in high school. However, it turned out just as good when I just added cold milk to the pan.After adding the milk, stir constantly.It's easier to mix if you add it one cup at a time. Recipe by Yuuyuu0221

This is a recipe I have been making since I was a student.※You could also add liquor instead of vanilla essence.※It has an authentic taste if you add vanilla beans.※If you mix this with whipped cream, it is perfect for filling cream puffs or cakes. Recipe by Yuuyuu0221

These are the croissants that I finally succeeded in making on my 6th attempt. I have failed many times with all the recipes that I read. I even thought that this was not my thing. In this recipe, I note what I have learned from my mistakes, and hopefully these will be helpful hints for others like me who have been failing at their attempts. If you follow this recipe and the croissants still don't come out right, let me know, so I can give you advice! Good luck and enjoy making delicious croissants.I updated the recipe to make it very easy to follow.1. Do not knead the dough! 2. Keep the dough chilled at all times! Chill it! 3. Keep your working surface dusted lightly with flour, and dust the dough with a lot of flour until it has a grainy texture. Keep the dough moving while rolling it out. 4. If the butter comes out, cover it lightly with the flour! 5. Roll up the dough loosely so it has space to rise. 6. Make sure to rise the dough until it doubles its original size. 7. Coat the butter with cake flour! Recipe by asaco*

I thought if I didn't have the chicken and onions for chicken rice, then I didn't need to cook the rice. That's how I came up with this recipe.Using a small frying pan makes a thicker omelet, which is creamier.You can add ham or corn to the ketchup rice if you like.If you use soft rice it becomes sticky, so try to use firm rice. Recipe by Sayasun

I researched various recipes to calculate the golden ratio and created a basic Oyako Donburi. By adding the eggs in two stages, you achieve the ideal creamy texture! The origin of this recipe: After making a delicious basic Katsu Donburi, I decided to try it with Oyako Donburi. This is a basic recipe with a universally appealing taste, so feel free to adjust it to your liking.

This is a simple recipe using commercial mentsuyu.And it's delicious, too.The length of time simmering in the sauce should be adjusted to taste. For those who prefer a light taste, just a short blending should be fine.It's fun to discover your own taste while seasoning. For 2 servings. Recipe by Kouchan@

Here's a fried egg recipe that's good for filling up space in a big bento box. For serving 1-2 (as bento fillers). Recipe by Ruri Ruri

This is one of the quick soups that I often serve for my family.This originally didn't have any mochi in it, but now it doesn't taste right without it!There are many different kinds of mushrooms available. Try different varieties to deepen the flavor. Add grilled mochi for aroma and to bulk up the dish. The key is to use sesame oil for flavor. Recipe by Yuzuyuzu