Recipe Chawan-Mushi (Japanese Egg Custard) : Delicious and Easy For You To Try

Recipe Chawan-Mushi (Japanese Egg Custard) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Chawan-Mushi (Japanese Egg Custard). You are currently reading Recipe Chawan-Mushi (Japanese Egg Custard) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Yuki been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

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

Preparation steps:

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!

    

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