Fiber-Packed Wakame 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

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!

Traditional Japanese Dish, you can arrange with your favourite ingredients (o^^o) #12plates

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

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 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

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

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

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.

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

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

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.

I've been seeing pudding daifuku at the supermarket lately. At first, I wasn't interested, but then I noticed that they seemed to be selling, so I took a stab at making them at home. I love to challenge myself, and thus this recipe was born!When making the caramel sauce, if the caramel seems too firm, add 1 tablespoon hot water, spread it around the pan, then add katakuriko dissolved in water, give it a quick stir and turn off the heat immediately. If you don't remove it from the heat right away, it will harden. It's best to make the custard cream ahead of time. Recipe by Risoa 51

This a custard pudding recipe that I often recommend to my friends when they want make an easy and foolproof present for Valentine's Day.Make sure you are mixing well with a whisk for each step When you put these puddings over heat, continue to stir the mixture vigorously even when it starts to thicken. Recipe by Nonkineko

A classic Chinese dish. It is very friendly for toddlers and keto diet people. Super easy.

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.

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.

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.

You only have one egg! But you want to make a lot custard! And you also want to make it healthy This recipe will solve these problems in one fell swoop.Straining the cream in a sieve at the end gives it a nice silky texture.When the cream is ready, cover with plastic wrap to prevent it from forming a film This is also a tip to make a smooth cream. Recipe by Ohanakicchin

I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama

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

After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. I used ingredient amounts that are easy to remember and it turned out really well!Use aluminum foil to cover the puddings tightly and they'll steam perfectly. While steaming, be careful not to let the water boil too rapidly. Recipe by Kurumi mama

I wanted to come up with a custard cream recipe that didn't need to use wheat flour.Be sure to mix very well. Recipe by Ryo---ko

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 is the custard pudding recipe that I always use. It makes custard pudding so delicious that I decided to upload it.It's quicker to make steamed custard pudding but the baked custard pudding is definitely more delicious. I guess it depends on your tastes though. Also the baked custard puddings tend to form less bubbles. Recipe by nyonta

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

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