Chawan-Mushi (Japanese Egg Custard).
Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chawan-mushi (japanese egg custard). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chawan-Mushi (Japanese Egg Custard) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chawan-Mushi (Japanese Egg Custard) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chawan-mushi (japanese egg custard) using 14 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):
- Make ready 1 of Egg.
- Prepare 180 ml of water.
- Prepare 2 inch of x 2 inch piece kombu/dried kelp.
- Take 1 handful of Katsuobushi.
- Take 1/2 tsp of Usukuchi/light colored and salty soy sauce.
- Take 1/4 tsp of salt.
- Get 2 of small pieces boiled chicken.
- Prepare 2 of small pieces mochi.
- Take 2 of small pieces KAMABOKO fish cake.
- Get 2 of small pieces Shiitake Mushroom.
- Prepare 2 of small pieces YURINE and NAMAFU, only If you find at grocery.
- Get 2 of small pieces boiled shrimp.
- Get to taste of Yuzu peel.
- Make ready 2 of MITSUBA leaves.
Instructions to make Chawan-Mushi (Japanese Egg Custard):
- 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!.
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