Kelanchim (Korean Chawanmushi) Steamed Egg Custard
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
Open in Cookpad AppCooking Instructions
- 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..
- 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.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Korean-Style Steamed Egg Custard (Geranchim)
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
Japanese Chawanmushi (Steamed Egg Custard)
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!
Whole Kernel Corn Chawan-Mushi (Steamed Egg Custard)
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
【Chawan-Mushi】Non-sweet steamed egg custard
Traditional Japanese Dish, you can arrange with your favourite ingredients (o^^o) #12plates
Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard)
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
Chawan-mushi (Steamed Egg Custard) in the Microwave
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
Simple Chawan-mushi (Steamed Egg Custard) with Cherry Blossoms & Fava Beans
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
Savory steamed egg custard with shrimp in radish cup
Wakame Seaweed Chawanmushi (Egg Custard)
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 (Japanese Egg Custard)
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
Microwave Chawanmushi (steamed egg hotchpotch)
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.
Make Delicious Savory Egg Custard (Chawanmushi) Using Instant Soup Mix
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
Geranchim (Korean Steamed Eggs)
This "geranchim" is a side dish I enjoyed in Korea. I was finally able to make a delicious version of it at home.It was difficult getting that soft, fluffy soufflé feel, but I made it work.If you don't have dashida, then please use Japanese-style dashi. It'll give a strong flavor.If you prefer a milder taste, then reduce the amount of dashi! Recipe by gogelhopf
Steamed Savory Egg Custard
Chinese Steamed Egg Pudding
A classic Chinese dish. It is very friendly for toddlers and keto diet people. Super easy.
Easy! Steamed Crab Sticky Sauce Egg Custard
This recipe was passed down from my father. I created a crab meat sauce as a bonus.Add your own choice of ingredients and enjoy this fluffy and creamy egg custard.When whisking the eggs in Step 2, whisk until the egg whites are completely gone.When combining the dashi stock in Step 3, if it is hot, it will cook the egg, so cool it down to room temperature first.Although I gave instructions to steam the custard using various methods, adjust the recipe to suit your methods. For 4 servings. Recipe by Mama buta
Chawanmushi
This Dish I Learn From A Expert In Japanese Cuisine
Egg custard
#yearendchallenge
Chinese Steam Egg
I live in Hongkong so i learn how to cook chinese food also, and this is steam egg which is like pudding , very soft, here i put some salty egg , century egg that also known as preserved egg, and spring onion, it is not easy to make it good texture, i tried many times but always failed :( but i never give up to learn , i try again and again in another day untill i got the good one, so i think this what i have got and i will share how to make it . Hope u all enjoy to learn new things just like what i do :))#mycookbook
Chawan-mushi (Our Family's Golden Ratio)
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
Microwaveable Ankake Egg Custard
It's difficult when you catch a cold. I had no energy to take my child with me to go shopping, but I really wanted to eat tofu. So for those times, my mother always said that if you don't have the ingredients on hand to make a chawanmushi, the next best thing is an egg custard.Keep an eye on the custard when cooking it. If you don't strain the mixture in Step 3, the egg will settle at the bottom and have a different texture. Recipe by mhanako
Foolproof Basic Chawanmushi
This is my family's favorite recipe for chawanmushi.Adding the gingko nuts makes it an authentic chawanmushi. I used big bowls this time so I ended up making only 3 chawanmushi. Recipe by Yuuyuu0221.
Coconut Chia Custard
I needed something to do with the extra egg yolks I accumulate from my morning egg whites. Chia is one of the coolest foods! The little seed can soak up up to 9 times its weight in liquid and makes a versatile gel. If you haven't tried them chem them out. This one of many chia custard recipes I've whipped up. Top with almonds for a great filling snack. Note: you can use any "milk" for this recipe. I used half whole milk and 1/2 rice milk. Feel free to experiment with substitutes.
Japanese Custard Pudding
This is the closest I’ve ever made Custard Pudding to taste like the classic Japanese puddings you can get in convenience stores and grocery stores in Japan. The smooth and silky texture of the pudding really took me back to my childhood.
QUICK Chinese Steamed Eggs
This is something I grew up eating a lot. You can add anything into it you want, but I like to eat it plain and top it with scallions, soy sauce, and sesame oil.
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.
Boiled Custard
This is a Southern traditional drink that my great-grandmother made every Christmas. It is rich, fat-laden, milkshake-thick, and totally delicious!This recipe can be halved, and fat-free evaporated milk can be substituted.
Kabocha Squash Custard Pudding (with just 1 egg)
This is the kabocha squash version of the earlier Earthenware Pot Custard Pudding recipe.If you increase the number of times you strain the mixture it will become even smoother. For 2-3 pots. Recipe by Ringono recipe
Loquat Pit 'Almond Tofu' Custard
There's a loquat tree that my father planted in his garden. Every year, although the fruits are nice eaten as is, I always feel like making something with them. My grandmother used eat loquat seeds by drying and roasting them, so I learned about their health benefits as well as how to eat them. I learned that they have the same properties as apricot pits. So I tried to make a custard cream, which I love. I actually don't like almond tofu or loquats, but I can eat this.As long as you pay attention to the warning in Step 2, it should be easy. Even if you add a few drops of vanilla essence or vanilla oil, it won't mask the apricot pit fragrance, so don't worry. Recipe by Keyco*
Large Savory Egg Custard with Tofu
I made this for my husband, who is currently going on a diet.Just pour out the excess liquid from the tofu. You don't have to worry about straining all the moisture. It's easiest to mix together if you crumble it with your hands first. Recipe by Taochan1.
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/154370
Comments