Microwave Chawanmushi (steamed egg hotchpotch)

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

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 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

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

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 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

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

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

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

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

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 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.

Steamed egg is easy to make but difficult to perfect. It will be gelatinous and smooth if done perfectly, whereas an overcooked one will look like the moon surface. My recipe is tested with exact amount of ingredients stated, using a frying pan with lid since I don't have a dedicated steamer.

I wanted to make a one person portion of steamed bread.-Add a little salt to taste.-If you don't beat just the egg whites at first, then make sure to beat the egg a lot more than normal. For 1 serving. Recipe by Amasamon

Soft and smooth steamed eggs with tofu and minced pork meat. Full of taste and flavour. The mushrooom and minced pork is tasty and serve as a decoration and make it special for this dish.

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.

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

Steam some eggs while cooking rice in an electric rice cooker for an easy, hassle-free meal. The ratio of eggs to water is about 1 to 2 (one bowl of eggs to two bowls of water). You can add any ingredients you like. Finally, a simple seasoning will give you smooth and tender steamed eggs.❶ If you find the seasoning not flavorful enough, you can add some soy sauce while eating.❷ If you prefer plain steamed eggs, you can skip the additional ingredients.❸ Straining the eggs before steaming will result in a smoother texture.❹ You can also use small rice bowls to make individual servings.🙏 I'm a beginner at posting, so your feedback is appreciated. 🙏 Feel free to discuss any good methods you have. :)‣‣ Video tutorial: https://youtu.be/it16xzDTFoY‣‣ Facebook fan page: https://reurl.cc/rly9Lr​​​​​​#DeliciousDiary

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

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

I created this recipe because I wanted to increase my repertoire of mochi recipe.The sweetness of the banana varies depending on how ripe it is, so please adjust the amount of sugar accordingly.If you have a sweet tooth, you can add 1 more tablespoon of sugar.The microwaving time is just a suggestion.Please use the cream cheese after bringing it to room temperature. Recipe by *Anna*

Based on a recipe I got from a shop, I thought sakura mochi would turn out softer if I made it in a microwave steaming container. That's how I came up with this recipe.Adjust the amount of red food coloring to desired color.The amount needed varies depending on the brand.If you don't have a microwave steaming container, you could also make this using a heat-resistant container. Recipe by Beautemps

No more soaking and scrubbing pans! You can have more control in how 'set' your eggs are, aswell. This is the only way to do it, really. Some people like to add other things to their scrambled eggs...cheese, herbs...my brother used to add ketchup and might very well still do it!

This is so delicious and simple. It’s a real comfort food and can be a one-dish meal if you add in additional vegetables :) I intentionally didn’t add any salt to the pork mince as the shoyu on top was so sufficient for us.

I had a lot of sweet onions. I wanted to eat something with a combination of my favorite cheese and some shiro-dashi, so I made this and it came out delicious.You can enjoy many types of variations with this whole onion.You can use mentsuyu or soy sauce, black pepper, or a sprinkle of consommé. The black pepper and delicious olive oil make this dish light. You can also top with bacon. Recipe by Yome chan to dede

If you leave out the time it takes to remove the salt from the clams, you can make a very easy, yet delicious meal.This also tastes great if you use manila clams instead of hamaguri clams, and enoki mushrooms instead of shimeji!But, if you place enoki mushrooms on the bottom of the container or dish, they'll become hard to pick up so I don't recommend using them. For 2 servings. Recipe by Rokkuru

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

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