Easiest Way to Cook Homemade Chawan-Mushi (Japanese Egg Custard)

Easy Homemade Egg Recipes

Chawan-Mushi (Japanese Egg Custard) -

There really isn’t a extra versatile ingredient to always have on hand within the refrigerator than eggs. Eggs assist us start our days off proper and provides our baked goods moisture and structure. They’re also inexpensive, stuffed with protein, and a lifesaver at dinner when you'll want to throw a fast meal collectively. Here's The Best Chawan-Mushi (Japanese Egg Custard) Recipes.

Chawan-Mushi (Japanese Egg Custard) You can cook Chawan-Mushi (Japanese Egg Custard) using 14 ingredients and 14 steps.

Chawan-Mushi (Japanese Egg Custard) Ingredients

  1. Prepare 1 of Egg.
  2. You need 180 ml of water.
  3. Prepare 2 inch of x 2 inch piece kombu/dried kelp.
  4. Prepare 1 handful of Katsuobushi.
  5. You need 1/2 tsp of Usukuchi/light colored and salty soy sauce.
  6. You need 1/4 tsp of salt.
  7. You need 2 of small pieces boiled chicken.
  8. You need 2 of small pieces mochi.
  9. Prepare 2 of small pieces KAMABOKO fish cake.
  10. You need 2 of small pieces Shiitake Mushroom.
  11. Prepare 2 of small pieces YURINE and NAMAFU, only If you find at grocery.
  12. Prepare 2 of small pieces boiled shrimp.
  13. Prepare to taste of Yuzu peel.
  14. You need 2 of MITSUBA leaves.

Chawan-Mushi (Japanese Egg Custard) step by step

  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..
  2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks..
  3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool..
  4. Preheat a steamer on high heat..
  5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce..
  6. 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..
  7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer..
  8. Place the solid ingredients in a small cup or a ramekins..
  9. Pour the egg mixture to fill 3/4 of cup and cover the cup..
  10. 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..
  11. Garnish each cup with a YUZU peel and MITSUBA leaf..
  12. 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..
  13. 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!.
  14. Yummy!.

Find out another easy and tasty recipes here

Simple Chawan-Mushi (Japanese Egg Custard) Recipe -

I believe you can make great and tasty Chawan-Mushi (Japanese Egg Custard) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!