date: 2020-09-17T18:19:53.166Z image: https://img-global.cpcdn.com/recipes/2453580_8f5c4d1530b803f6/751x532cq70/chawan-mushi-japanese-egg-custard-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/2453580_8f5c4d1530b803f6/751x532cq70/chawan-mushi-japanese-egg-custard-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/2453580_8f5c4d1530b803f6/751x532cq70/chawan-mushi-japanese-egg-custard-recipe-main-photo.jpg author: Angel Hall ratingvalue: 4.5 reviewcount: 35496 recipeingredient: - "1 Egg" - "180 ml water" - "2 inch x 2 inch piece kombudried kelp" - "1 handful Katsuobushi" - "1/2 tsp Usukuchilight colored and salty soy sauce" - "1/4 tsp salt" - "2 small pieces boiled chicken" - "2 small pieces mochi" - "2 small pieces KAMABOKO fish cake" - "2 small pieces Shiitake Mushroom" - "2 small pieces YURINE and NAMAFU only If you find at grocery" - "2 small pieces boiled shrimp" - "to taste Yuzu peel" - "2 MITSUBA leaves" recipeinstructions: - "First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat." - "Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks." - "Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool." - "Preheat a steamer on high heat." - "Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce." - "Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed." - "Beat the egg and add the dashi mixture to the egg. Strain it with a strainer." - "Place the solid ingredients in a small cup or a ramekins." - "Pour the egg mixture to fill 3/4 of cup and cover the cup." - "Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu." - "Garnish each cup with a YUZU peel and MITSUBA leaf." - "You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes." - "The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess... Take it slow!" - "Yummy!" categories: - Recipe tags: - chawanmushi - japanese - egg katakunci: chawanmushi japanese egg nutrition: 188 calories recipecuisine: American preptime: "PT11M" cooktime: "PT36M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, chawan-mushi (japanese egg custard). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious. Chawan-Mushi (Japanese Egg Custard) is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes yummy. Chawan-Mushi (Japanese Egg Custard) is something which I've loved my whole life. They're fine and they look wonderful. • Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. To get started with this recipe, we must prepare a few components. You can have chawan-mushi (japanese egg custard) using 14 ingredients and 14 steps. Here is how you cook it. ##### The ingredients needed to make Chawan-Mushi (Japanese Egg Custard): 1. Make ready 1 Egg 1. Make ready 180 ml water 1. Prepare 2 inch x 2 inch piece kombu/dried kelp 1. Prepare 1 handful Katsuobushi 1. Get 1/2 tsp Usukuchi/light colored and salty soy sauce 1. Make ready 1/4 tsp salt 1. Get 2 small pieces boiled chicken 1. Take 2 small pieces mochi 1. Take 2 small pieces KAMABOKO fish cake 1. Prepare 2 small pieces Shiitake Mushroom 1. Make ready 2 small pieces YURINE and NAMAFU, only If you find at grocery 1. Make ready 2 small pieces boiled shrimp 1. Get to taste Yuzu peel 1. Prepare 2 MITSUBA leaves Chawanmushi is an egg custard dish found in Japan. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin. Chawanmushi is a Japanese hot appetizer. ##### Instructions to make Chawan-Mushi (Japanese Egg Custard): 1. First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat. 1. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks. 1. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool. 1. Preheat a steamer on high heat. 1. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce. 1. Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed. 1. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer. 1. Place the solid ingredients in a small cup or a ramekins. 1. Pour the egg mixture to fill 3/4 of cup and cover the cup. 1. Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu. 1. Garnish each cup with a YUZU peel and MITSUBA leaf. 1. You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes. 1. The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess... Take it slow! 1. Yummy! The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. "Chawan" means teacup or rice bowl and "mushi" means steamed in Japanese, and it is indeed. Filled with chicken, shrimp, and shiitake mushrooms, these savory custards make great, surprising appetizers. So that's going to wrap it up with this exceptional food chawan-mushi (japanese egg custard) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!