Hello, I am Joana. Today, I will show you a way to make japanese chawanmushi (steamed egg custard) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Japanese Chawanmushi (Steamed Egg Custard) Recipe
Japanese Chawanmushi (Steamed Egg Custard) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Japanese Chawanmushi (Steamed Egg Custard) is something that I have loved my whole life.
To be with this particular recipe, we have to prepare a few ingredients. You can cook japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Chawanmushi (Steamed Egg Custard):
- Prepare 2 Egg (It was 115g this time)
- Make ready 345 g(115g×3) Hot water
- Make ready 1 Chicken stock cube(Consomme cube)
- Take Any of your favorite ingredients
- Make ready ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")
Steps to make Japanese Chawanmushi (Steamed Egg Custard):
- Cut ingredients (honeywort and Japanese fish cake) in small pieces.
- Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
- Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.)
- ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.
- ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don’t have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.
- Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. - ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.
- Put ingredients into a heat resistant cups. - ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.
- Once the chicken soup gets cool, mix it with eggs.
- ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.
- ☆Tip 6☆ Cover the cups tightly with aluminum foil.
- ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>
- Tilt a cup. If the soup is clear, it’s done!
So that is going to wrap it up for this exceptional dish japanese chawanmushi (steamed egg custard) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
