Kelanchim (Korean Chawanmushi) Steamed Egg Custard

Name: Kelanchim (Korean Chawanmushi) Steamed Egg Custard
Yield: 3 servings
Cuisine: American
Ingredients: 1 Fillings of your choice; 3 Eggs; 550 ml Boiled chicken broth; 1/2 tsp Soy sauce; 3 Eggs; 500 ml Water; 1 tsp Dashi stock granules; 1/2 tsp Soy sauce; 1 tbsp Sake; 1 1/2 to 2 tablespoons Mirin; 2/3 to 1 teaspoon Salt

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

3 servings

1Fillings of your choice
Chinese stock
3Eggs
550 mlBoiled chicken broth
1/2 tspSoy sauce
Dashi stock
3Eggs
500 mlWater
1 tspDashi stock granules
1/2 tspSoy sauce
1 tbspSake
1 1/2to 2 tablespoons Mirin
2/3to 1 teaspoon Salt

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Steps

1

Prepare your favorite steamed egg custard ingredients. My family usually uses pea sprouts and lots of other simple ingredients such as potherb mustard.
2

It's convenient and easy to use the broth from boiling chicken in Chinese dashi stockor from boiling chicken meatballs..
https://cookpad.wasmer.app/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast

Healthy and Tender Chicken Meatballs Using Tofu and Ground Chicken Breast
3

It's already salty so you don't need to add any salt, but add 1 teaspoon salt if you are using a sodium free stock.
4

Add the amount of dashi stock listed above, and turn on the heat. Evaporate the alcohol content and let cool before using.
5

Use 3 eggs. Mix thoroughly as if cutting the egg whites. The point is to not beat the eggs! Combine with the cooled dashi.
6

My family likes to use 180 ml stock per large egg. Please feel free to test it out and find what works for you.
7

I made it with pea sports this time. I cut them short, and filled up a pot with them.
8

Pour the egg and stock mixture into the pot. You don't really have to worry about straining when you are using lots of ingredients. Turn the heat on high.
9

Cover with a lid once it begins to gently boil around the edges and turn white, and turn down to low. Tilt the lid a bit and steam to keep holes from forming.
10

It's done once it swells a little around the center. The egg has solidified if it doesn't cloud up when you touch it with a cooking chopstick.
11

Serve into individual portions and enjoy. You can enjoy a light chawanmushi dish if you make it directly in the pot.