Hello, I am Joana. Today, I will show you a way to prepare japanese chawanmushi (steamed egg custard) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really 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 recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Japanese Chawanmushi (Steamed Egg Custard) is something which I have loved my whole life. They’re nice and they look fantastic.
To be with this recipe, we must prepare a few ingredients. You can cook japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Japanese Chawanmushi (Steamed Egg Custard):
- Make ready 2 Egg (It was 115g this time)
- Get 345 g(115g×3) Hot water
- Make ready 1 Chicken stock cube(Consomme cube)
- Make ready Any of your favorite ingredients
- Make ready ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")
Instructions 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’s going to wrap this up for this exceptional dish japanese chawanmushi (steamed egg custard) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
