Chawanmushi. Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with.
Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.
Chawan (tea cup) mushi (steam) literally means teacup steamed egg custard.
Unlike other egg custard, Chawanmushi is not sweet but it has savoury flavour packed with umami from dashi stock and topping ingredients.
You can have Chawanmushi using 11 ingredients and 1 steps. Here is how you cook that.
Ingredients of Chawanmushi
- You need of eggs.
- It's of salt.
- Prepare of mirin.
- Prepare of sake.
- You need of uchicochi soyu.
- Prepare of dashi water.
- You need of shiro dashi.
- Prepare of Japanese fish cake ( kamaboko).
- You need of shitake mushroom.
- You need of gingco nut.
- Prepare of chicken cube.
What the Egg mixture is flavoured with? 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.
Chawanmushi step by step
- Preheat the steamer for 10 minit.
Top with the egg mixture and wrap each bowl in plastic. Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup. Each portion of the dish is ideally served in a small, lidded cup, either as an appetizer or as a part of a bigger meal. Reduce heat to a simmer, and place cups into the steamer. Garnish each cup with a sprig of parsley, and serve.
