If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Chawan-Mushi (Japanese Egg Custard) recipe here. We also have wide variety of recipes to try.
If you are having problem lately in the kitchen when it involves getting your food perfect, you are not the only one. Many individuals have all-natural cooking skill but not quite enough know-how to prepare with excellence. This Chawan-Mushi (Japanese Egg Custard) recipe is a great start, very easy to cook as well as scrumptious.
Chawan-Mushi (Japanese Egg Custard) Recipe
You can cook Chawan-Mushi (Japanese Egg Custard) using 14 ingredients and 14 steps. Here is how you cook that.
Ingredients of Chawan-Mushi (Japanese Egg Custard) :
Provide Egg.
Use water.
Use x 2 inch piece kombu/dried kelp.
Use Katsuobushi.
You need Usukuchi/light colored and salty soy sauce.
Prepare salt.
Provide small pieces boiled chicken.
Provide small pieces mochi.
Provide small pieces KAMABOKO fish cake.
You need small pieces Shiitake Mushroom.
Prepare small pieces YURINE and NAMAFU, only If you find at grocery.
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..
Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks..
Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool..
Preheat a steamer on high heat..
Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce..
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..
Beat the egg and add the dashi mixture to the egg. Strain it with a strainer..
Place the solid ingredients in a small cup or a ramekins..
Pour the egg mixture to fill 3/4 of cup and cover the cup..
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..
Garnish each cup with a YUZU peel and MITSUBA leaf..
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..
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!.
Yummy!.
Since you have read Chawan-Mushi (Japanese Egg Custard) recipe, it is the time for you to head to the kitchen area as well as prepare some fantastic food! Bear in mind, cooking is not an ability that can be one hundred percent right at first. Technique is needed for you to understand the art of cooking.
If you find this Chawan-Mushi (Japanese Egg Custard) recipe useful please share it to your friends or family, thank you and good luck.
