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Chawan-mushi (japanese Egg Custard) Recipe

Chawan-Mushi (Japanese Egg Custard) Recipe
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Category : small plate
Cooking Time : 20 minutes
Serving : 2
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Prepare the ingredients before making Chawan-Mushi (Japanese Egg Custard) in your home. Then, follow these steps below to serve Chawan-Mushi (Japanese Egg Custard) for your family or friends.

Ingredients: Chawan-Mushi (Japanese Egg Custard)

  • 1 Egg
  • 180 ml water
  • 1 2 inch x 2 inch piece kombu/dried kelp
  • 1 handful Katsuobushi
  • 1/2 tsp Usukuchi/light colored and salty soy sauce
  • 1/4 tsp salt
  • 2 small pieces boiled chicken
  • 2 small pieces mochi
  • 2 small pieces KAMABOKO fish cake
  • 2 small pieces Shiitake Mushroom
  • 2 small pieces YURINE and NAMAFU, only If you find at grocery
  • 2 small pieces boiled shrimp
  • to taste Yuzu peel
  • 2 MITSUBA leaves

How to Make Chawan-Mushi (Japanese Egg Custard)

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Chawan-Mushi (Japanese Egg Custard) in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
  • Step 3
  • Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
  • Step 4
  • Preheat a steamer on high heat.
  • Step 5
  • Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce .
  • Step 6
  • 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.
  • Step 7
  • Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
  • Step 8
  • Place the solid ingredients in a small cup or a ramekins.
  • Step 9
  • Pour the egg mixture to fill 3/4 of cup and cover the cup.
  • Step 10
  • 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.
  • Step 11
  • Garnish each cup with a YUZU peel and MITSUBA leaf.
  • Step 12
  • 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.
  • Step 13
  • 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!
  • Step 14
  • Yummy!
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