Recipe: Delicious Chawanmushi

Chawanmushi. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and. For a Taste of: Japan and Korea Try this book: Momofuku David Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asi.

Delicately flavoured, sophisticated and classic Japanese dish. Recipe with step by step photos and a video. Chawanmushi is a Japanese hot appetizer. You can cook Chawanmushi using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chawanmushi

1. It's of prawn.
2. Prepare of manget tout.
3. Prepare of chicken thigh fillet.
4. You need of dried shiitake mushroom (or fresh shimeji mushroom).
5. Prepare of ginko nuts (precooked, optional).
6. Prepare of egg.
7. You need of dashi broth.
8. You need of soy sauce (light colored, if possible)*.
9. It's of mirin*.
10. You need of salt*.

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. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. Chawanmushi (Japanese egg custard steamed in a tea cup).

Chawanmushi step by step

1. Soak dried mushrooms in 250ml water for 15 -20 minutes. Squeeze the mushroom and cut each in four pieces. Cut the chicken into dices..
2. Prepare dashi broth in a pot with the water used to soak shiitake. Cook the chicken in the dashi for 3-4 minutes. It does not need to be fully cooked. Take the chicken out, blanche the mange tout in the dashi briefly and take out. Leave the dashi to cool.
3. Mix the egg in a bowl with soy sauce, mirin and salt. Pour the dashi in and gently run the mixture through a strainer..
4. If you do not have Chawanmushi cups, use small teacups or custard cups. Place the chicken and half of the prawn, shiitake and ginko (optional) in each cup. Pour the mixture in gently to two third of the cups..
5. Boil small amount of water in a shallow pot/pan, reduce to mid heat then place the cups in. Place a sheet of foil on the cups, place the lid and steam for 5 minutes. Open up briefly, place the remaining topping on and steam for another 3 minutes. Remove from heat and let it be for 5 minutes. Garnish with sliced manget tout before serving..

To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but. Chawanmushi is an egg custard dish that uses ginkgo seeds. It is made up of an egg mixture with Chawanmushi (茶碗蒸し, "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in. Discover. "Chawanmushi" is a special egg custard dish that is both delicious and healthy to make.