茶碗蒸し Chawan mushi

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 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

This Dish I Learn From A Expert In Japanese Cuisine

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 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

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!

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 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

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 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

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

In Kyoto, rice bowls topped with aburaage is known as 'Kitsune (fox) Don'. My mother who is from Kyoto prepared this often growing up.Be careful not to cook too long. Recipe by Nanaiku

When I had a little leftover egg from making rolled omelettes and felt it a waste to throw it out, I quickly thought this up. My husband loves chikuwa isobe-age, so keeping that in mind, I thought that "I can use the egg in this bowl!!", and was in a hurry, so I made it up quickly in a frying pan. As for the picture of the bowl in Step 2, it looks like there is a lot of egg leftover, but there is really almost none left. Just in case!You can make this just using flour, but it tastes good if you make it with flour and a bit of potato starch flour. We are making a small amount, so you can make this with or without egg, but the breading turns out crispier when used. If there is not enough water in the breading, then please fine-tune it. Please heat up the frying pan well before adding in the cooking oil. The breading will stick to the pan if you don't. For 2~3 people. Recipe by usatarou

Ohagi (rice cake covered with anko bean paste) is nice too, but I wanted something sakura-color for the annual festival.If you can cook rice and make rice balls, you're adept for this recipe! Recipe by Chamachama

I wanted to try a recipe for quick side dish.Add any ingredients you like!If using daikon radish, boil with a little water from rinsing rice or add a few grains of rice to the water. This will cut the smell of the daikon radish.Add carrots for color. Recipe by Karinko

Since the sake I use is great for cooking, I came up with a recipe that highlights its fragrance.This recipe uses plenty of sake, but even children can eat these mushroom boats.The flavor is light, so please adjust the amount of salt to taste. Recipe by Onkame

I found leftover yuzu tea in the fridge, so I used it instead of sugar.Even non-Japanese people who were not used to Japanese cooking liked it.It's a lot of work, but if you simmer down the sauce at the end, the meat will turn nice brown and the flavour will get absorbed well.Pressure cookers can prepare really soft meat in a short time so they're quite handy. If you don't have a pressure cooker, you can simmer these for a long time in a regular pot. Recipe by Miss piggy

These shumai have a rich flavor and are easy to make since you don't have to wrap them.The origin of this recipeI experimented with various methods to create delicious shumai using simple ingredients without spending too much time.

This is a Chinese cabbage version of "Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened the soup and created an ankake dish. Recipe by Pukuttopukumaru

I usually make this with flour and katakuriko, but in a flash of inspiration, I decided to try with just rice flour.It is also delicious if you add squid and/or shrimp to the batter. Recipe by Yuuyuu0221

I make soup every day, so I like to have lots of options!!In the Sanipan house, we always have frozen shimeji mushrooms in stock. I use the frozen mushrooms straight from the freezer. Recipe by Sanipan

When I went to learn about the techniques of the Hatsugama tea ceremony (of the Omotesenke tea ceremony school), this is one if the dishes that was served. I had my tea ceremony teacher teach me how to make it.The trick is to stew the meat and veggies in separate pots! The veggies will turn out nicely. The ginger juice packs a punch, so my darling loves it. I often made this dish for guests when I was in Japan. Recipe by yk@LUXEMBOURG

This dish uses koya tofu but looks just like katsudon, and the broth soaks in for amazing flavor. Our family has come to love this version.The origin of this recipeBefore payday, I really wanted to eat katsudon but didn't have any meat in the fridge, so I decided to try frying koya tofu.

I made this recipe because I wanted to use up some yogurt and honey. The mild sweetness was a big hit.The honey makes it moist and the yogurt gives it a mild flavor. For pink colouring, I used hibiscus tea and for green I used matcha. Enjoy making your own variations with cocoa, kinoko (powdered soy beans), cheese, chocolate, jam, peanut butter, black sesame, etc. Recipe by mini

Shredded dried daikon is one of those forgotten items stored in my pantry. Once, while stewing kabocha squash, I added it to the pot and was pleased with the results! It's even tastier than plain stewed kabocha. I like it because it not only gives more substance, it boosts the nutritional value.The water content and sturdiness of the flesh depends on the type of kabocha, so adjust the simmering time. If the simmer time is long, increase the heat to high after adding the daikon.If using noodle dipping sauce concentrate, be sure to water it down a bit. Recipe by yaburie

I love simmered shiitake mushrooms.It's a family favorite!If you allow the shiitake mushrooms to reconstitute overnight, they'll become tender.I made 5 sushi rolls with this amount. Recipe by Pecchin

This recipe became popular on July 20, 2010. It's a healthy and easy-to-make rice bowl. The inspiration for this recipe came when I looked at satsuma-age and thought it resembled tonkatsu, so I wondered if I could make it like katsudon.

Although chikuzen-ni is part of the standard New Year's feast, I wanted to be able to make easily it any time; so I used a pressure cooker. While it might be troublesome to get all the ingredients, it's a great way to consume a variety of veggies!After opening the lid, stir the pot thoroughly from top to bottom so that the ingredients evenly absorb the seasoning.If it's too much trouble to get all the ingredients, use frozen pre-cut Japanese vegetables. Recipe by ma-chi